From chile to chocolate

Hot Chocolate Fondants with a twist

2012-01-29T12:37:00.002Z

When it comes to dessert, nothing beats a good chocolate fondant. Dense, chocolate sponge with a gooey liquid centre. It's the perfect dinner party dessert which you can prepare ahead. The only downside? It's all a matter of timing...to get that perfect centre, you need to know exactly how long to leave them in the oven. The solution? Practice makes perfect. What a shame.

To give this delicious pudding a Mexican makeover, I decided to spice things up with a shot of tequila and a little ancho last night. The dried poblano adds a hint of earthy spiciness and an added depth which lifts the richness of the fondant. These are incredibly easy to make and have that wow factor that makes everyone think you're a fabulous cook.

Makes 4 small (or 3 larger ones)

2 tsp cocoa for dusting

50g butter

50g dark chocolate, 70% minimum

60g sugar

1 egg

30ml tequila, preferably añejo or reposado (optional)

1 tsp ancho powder mixed into 50g plain flour

Butter the inside of the ramekins. Place a tsp of cocoa in one and hold it end to end with another and shake well to coat the insides. Repeat with the other two ramekins.

Melt the butter and chocolate in a bowl over a pan of barely simmering water. Remove from the heat and let cool for a couple of minutes. In the meantime, whisk the egg and sugar together until light and fluffy. Carefully, fold in the chocolate mixture, the tequila, and then the flour mix. Once incorporated, divide the mixture among the ramekins and set aside (or chill) until ready to cook. At this point you can also freeze them; just add a couple of minutes to the cooking time.

Preheat the oven to 170°C (160 Fan). Cook for 12 minutes from room temperature. Run a knife around the edges of the ramekins and gently tip onto a warm plate. Serve with cream or ice cream.

WIll Ricker to launch Mexican-style eaterie

2012-01-23T10:00:00.000Z

News of yet another central London Mexican eaterie! La Bodega Negra is due to open in Soho next month, a jiont venture between the London restaurateur Will Ricker (who owns the Great Eastern Dining Room, Cicada, XO and others) and NY dining scene hot shot, Serge Becker.

'Modern Mexican cuisine in a relaxed environment'; ceviche, tacos and tostados will feature amongst the food items, as well as other Latin American dishes from a wood-burning grill, accompanied (of course) by an extensive cocktail and tequila menu.

The venue (located on Old Compton and Moor Street) will consist of a a subterranean 100-seater restaurant (with private dining room) and bar, a road side taqueria, and all-day contemporary Mexican café....something for everyone.

Move over Mexican for your Latin American neighbours

2012-01-17T14:44:00.000Z

The rapid spread of Mexican food in the last few years has helped pave the way for its fellow Latin American neighbours. 2012 food trends predict that both Peruvian and Brazilian food are going to be the next big thing, with several ventures opening up in the capital over the coming months.

Cabana, the Brazilian grill founded by veteran restaurateurs David Ponté and Jamie Barber, aims to do for Brazil what Wahaca has done for Mexico and already has sites in Westfield and St Giles.

Peruvian restaurants Ceviche (Frith Street) and Lima London (Fitzrovia) are both due to open this Spring. If fusion's more your kind of thing, the American chain Sushi Samba will be opening at the Heron Tower in the City, bringing together Brazilian and Peruvian with Japanese influences.

Click here to read an interview with Martin Morales, the founder of Ceviche.

Chipotle acquires another central London site

2012-01-12T17:33:00.000Z

Chipotle is coming to Soho! The US food giant has just taken on the premises at 185 Wardour Street, with plans to open its third London restaurant.

According to the Acquisition team: "Chipotle is a fantastic brand with strong values centred around 'food with integrity'. It will be a real asset to the growing restaurant scene in Soho. This site is in a great corner location, ideal for Chipotle's requirements for quality sites in Central London."

Still a little way to go until their UK holdings match their US sites, in the region of 1000 restaurants!

Wahaca goes hi-tec

2011-11-08T14:24:00.000Z

Would anyone have a clue what QSR ConnectSmart Kitchen Automation is? Not the snappiest name for a piece of software but it's doing wonders for the staff at Wahaca. All five sites have recently installed this new technology aimed to simplify and improve the efficiency of the kitchen.

Each chef station has its own screen, showing each individual chef what needs to be cooked next. Not only does this help to streamline their workload but also flags up any impending delays as well as helping to reduce waste.

For further details about QSR and how it works, see this article in Marketwire.

Mexican Miracle Paintings come to London

2011-10-11T15:56:00.000+01:00

The Wellcome Collection is a great place to visit in London and the latest exhibition, 'Miracles and Charms', is no exception. This includes Infinitas Gracias, which features over 100 Mexican votive paintings on loan from museums in and around Mexico City and two sanctuaries in the Bajío region. These images are a fascinating expression of faith and are being displayed alongside news reports, photographs, devotional artefacts, and film and interviews to illustrate the depth of the votive tradition in Mexico.

Tied into this, the Wellcome Collection is also hosting a special Day of the Dead event on Saturday 5th November.

The second part of the exhibition is Charmed Life, featuring 400 amulets taken from folklorist Edward Lovett's collection, who scoured London by night for curious objects.

Both the exhibition and the above event are free so there's no excuse not to go. The exhibition runs until 26th February 2012.

Wellcome Collection
183 Euston Road
London NW1 2BE

Chilango tops Zagat's Mexican category for 2nd year running

2011-09-23T10:56:00.000+01:00

Last week saw the results of the 2012 Zagat Restaurant Guide, compiled from the ratings and reviews of 5497 diners across 1187 restaurants in Greater London.

Even though the average price of a meal went up a staggering 6% (from ₤40.84 to ₤43.40), Londoners are eating out more often – an average of 2.4 times per week - the first rise in 3 years.

When it comes to Mexican food, Chilango was once again named the best Mexican restaurant, as well as topping the 'Bust Buy' category. Mexican food also came eight in the top ten favourite cuisines, with 4% of diners voting it as their preferred choice of cuisine.

For the full results, see this link. Here are a couple of interesting stats which caught my eye:

only 35% of Zagat reviewers are female (being one myself)...
over 50% still think it's rude to use a mobile phone (whether talking, tweeting or texting) in a restaurant.

I wonder how these compare with cities elsewhere?!

Zagat Guide
http://www.zagat.com/

Sainsbury's to launch 'complete' Mexican food range

2011-09-13T15:36:00.000+01:00

You can now walk into any large supermarket and find a variety of Mexican dishes and products. Sainsbury's are taking it one step further with (according to them) the launch of the FIRST complete chilled Mexican food range in the UK.

Available in 545 stores across the country from last week, featured dishes include Chicken Tinga Quesadillas, Vegetable Naked Burrito Bowl and Prawn Veracruz.

There are 20 dishes in the range, priced from £1.50 to £6.00. As they've been developed with the help of a Mexican chef, I'll be interested to see how 'authentic' they taste!

For further information, visit Sainsbury's website.

Chipotle opens 2nd UK site in London

2011-09-07T15:49:00.002+01:00

It's been over a year since Chipotle opened their first London restaurant on Charing Cross Road but this week sees the long-awaited second site open its doors on Baker Street. The company plans to open another 4-5 sites over the coming year - still a little way off the States, where the company has in excess of 1000 outlets!

From Hay to Jalapeño - the international Hay Festival in Mexico

2011-09-06T15:49:00.001+01:00

What do Hay-on-Wye and Xalapa, Mexico have in common? Why, the annual Hay Festival of course! Over the last 10 years, the Hay Festival has become a global organisation with events and projects around the world. From Bogota to Beirut, this literary and musical celebration stretches right across the globe and it's exactly a month (6th - 9th October) until the second Mexican gathering which takes place this year in Xalapa, the state capital of Veracruz.

Xalapa (pronounced Ha-LA-pa), known as the home of the jalapeño (the most ubiquitous of all Mexican chillies) should be on any foodie's itinerary for a trip to Mexico. If you'd like to read further about the city's attractions and the upcoming festival, check out this recent article in the Telegraph. Richard Ford, Martin Amis and Ricardo Piglia are among several of the international literary stars attending Hay Xalapa.

Old El Paso is 'Old Hat'

2011-08-23T14:54:00.000+01:00

While Marcela didn't manage to win over the Dragons in the Den on Sunday night, you might soon be seeing Rico Mexican Kitchen on your local supermarket shelf thanks to investment from a Northamptonshire-based consortium.

This is great news for Marcela and the business, which aims to give the British public a much more authentic taste of Mexico. Rico Mexican Kitchen, which currently sells in Harrods and Selfridges, should be available online through Ocado later this year and also in selected Waitrose stores.

Read all about it in a recent interview with Food Manufacture here.

Rico Mexican Kitchen on Dragon's Den tonight!

2011-08-21T17:33:00.000+01:00

I'm not a huge fan of Dragon's Den but I'll certainly tune it tonight to watch Marcela from Rico's Mexican Kitchen make her pitch! You can read about Marcela's experience here but it sounds as if it went well.

If you want to keep up-to-date with the company's latest news and products, Rico Mexican Kitchen is also now on Facebook.

Good luck Marcela!

Money off at Cantina Laredo, Covent Garden

2011-06-08T10:32:00.000+01:00

It's been a year since Cantina Laredo came to our shores. To celebrate the restaurant's first anniversary, they're offering 25% off the bill for FOUR DAYS ONLY, from Monday 20th to Thursday 23rd June. In addition, the first 10 people to present the voucher each day will receive a margarita kit - just in time for summer!

To download the voucher, visit this link.

Mexican Food TV series coming this Summer

2011-05-17T16:30:00.000+01:00

Thomasina Miers is returning to our screens this summer in an 8 part series entitled 'Mexican Food Made Simple', the same as her cookery book. The food/travel program will follow her around Mexico as she explores regional cuisines, meets cooks from all different backgrounds and tries out new recipes.

The series is sponsored by Mission Foods, a world leader in tortilla production that has over 60 years' experience in the Mexican food industry. As Andrew O’Connell, Channel 5’s Head of Factual comments “This is very exciting new commission for Channel 5 and it is fantastic to be working with Thomasina Miers who is Britain’s leading Mexican chef. Viewers will enjoy her clever twists on traditional Mexican dishes which are simple and quick to make.” The show is set to be broadcast from July.

Vanilla Vanity

2011-04-14T12:23:00.001+01:00

Credit: Huppypie

There's nothing plain about vanilla. From baking cakes to making ice cream, it can add a subtle depth of flavour that we often take for granted.

I have to admit that I knew very little about the spice until I did some research the other day. While I knew that the majority of vanilla flavouring is a synthetic chemical (vanillin), I didn't know it was derived from wood pulp in paper mills. The bulk of this is used in the manufacture of mass produced ice cream and, of course, chocolate.

If you think vanilla is boring, it's more than likely that vanillin is to blame. Real vanilla is complex; it has over 200 compounds while the fake stuff has only one. The vanilla orchid is a fickle plant and requires a lot of careful cultivation to pollinate and harvest. If you think the pods are expensive, their price reflects the time and effort that goes into their production.

Nowadays, there are three main types of vanilla available; Madagascan, Mexican and Tahitian. Until the mid 19th century, Mexico was the main producer of vanilla but as colonial cultivation spread, it's the Madagascan bean that appears in most of our supermarket products. Madagascan or Bourbon vanilla is possibly the finest and most versatile form of the spice while Tahitian beans are the strongest, their complex aromatics most suited to perfumes and such-like.

However, a lot has to be said for the Mexican variety which is reputed to have a stronger, smoother and richer flavour. There are plenty of shops online selling pods and paste, the latter of which I would strongly recommend, particularly for ice cream and custard recipes. A little goes a long way and the little black flecks make any dessert look gourmet.

Free Mexican Food!

2011-04-12T18:06:00.000+01:00

The best things in life are definitely free....so a big thumbs up to Chilango who are giving away burritos at the opening of their Chancery Lane restaurant on 5th May, which also happens to be Cinco de Mayo. There's going to be an all day fiesta with live music so make sure you get down there early as I'm sure this will be a popular event.

In addition, if you're off to watch the London Marathon this Sunday 17th April, Wahaca are giving away chips and salsa to spectators at their Canary Wharf restaurant, a great place to watch the runners go by.

Mexican Food? It's easy as 1, 2, 3

2011-04-07T17:35:00.000+01:00

There's no denying that Mexican food is continuing to captivate us Brits: you only have to visit your local supermarket to see how demand is being met. Last year, Mexican food sales grew by a whopping 8.5% on 2009, exceeding just over £139M. While El Paso and Discovery dominate the market, many of the supermarkets are catching up, offering their own branded products for Mexican dishes. From Marks & Spencer's Chipotle Ketchup (which I can highly recommend) to Tesco Enchiladas, there's no shortage of choice.

The latest testament to our growing demand for Mexican food at home is the announcement that Santa Maria (aka Discovery) is investing £500,000 in the Milton Keynes plant. The company is also launching new concepts, including 'Mexican 3-Step', a way to prepare dishes from a few base ingredients. If you've ever cooked authentic Mexican food from scratch, you'll know how time consuming and ingredient-laden it can be so it will be interesting to see how this compares.

If you're more of a 'hands-on' cook, then how about trying our a couple of recipes from Eva Longoria's new cookbook. Eva is one of those celebrities who has time to dabble in the kitchen as well as owning a couple of restaurants. Inspired by her Texas/Mexican roots, her book is available now at Amazon.co.uk.

Easy Chipotle Coffee Sauce

2011-04-05T19:15:00.000+01:00

Having cracked open a can of chipotle chilles in adobo the other week, I'm always left wondering what to do with the rest. They're incredibly hot so one or two is all you need per recipe, which means there's plenty left over for another day.

I didn't have much time yesterday evening but wanted to make a tasty sauce using the ingredients I had to hand in the kitchen. Inspired by other coffee and chilli combinations in various Mexican and South-Western cookbooks, I cobbled together the following. It's a lovely, rich sauce with a tangy kick, ideal for for shredded turkey or pork.

Chipotle Coffee Sauce (serves 2)

1 chipotle in adobo
1/2 onion, roughly chopped

1 tsp garlic

1 tsp ancho powder

2 tbsp lime juice
1 tbsp agave syrup (or honey)
1 tbsp tomato paste

250ml freshly brewed coffee

50ml stock (or water)

Blitz together the chipotle, onion, garlic, ancho powder, lime juice and syrup, until smooth. Heat a tbsp of oil in a saucepan and when it begins to smoke, add the puree and the tomato paste to the pan, stirring frequently so that it doesn't burn.

As soon as it has reduced to a thick, glossy sauce (about 5 mins), pour in the coffee and stock and bring to the boil before allowing it to simmer for 5-10 mins. Add the cooked meat and serve with tortillas and rice.

Easy Eggless Gelato

2011-02-28T17:06:00.001Z

I didn't think I could ever have too much ice cream.....until the other day. Eating sorbetto at 11.30am was easy enough, but several hours and many gelato flavours later, I'd found my limit.

I was at an all-day gelato academy, learning about the processes and techniques that go into making 'artisan' ice cream. It was both interesting and informative; for example, did you know that in the UK, our annual ice cream consumption is in the region of 11.5L per head whereas in New Zealand, it's over 26L?

One of first questions that arose was 'what's the difference between ice cream and gelato?' While you might think the latter is just the Italian name for the former, several factors set the two apart. Legally, ice cream has to have a minimum fat content of 10% whereas gelato is usually only about 6-8%. Gelato has a higher number of natural raw ingredients, hence it's much shorter shelf life than ice cream. In addition, gelato tends to be denser in consistency and is served at a warmer temperature, which arguably results in a more intense flavour and velvety texture.

Inspired by all that I had learnt (and eaten), and in my quest for creating a homemade ice cream that scoops straight from the freezer, I've been experimenting with various recipes. The following basic recipe has proved to be a great success; soft and creamy, and incredibly easy to make from a few simple ingredients....and very low in fat. You may not get the same results if you don't have an ice cream maker, but it's definitely still worth a go.

Easy eggless gelato base mix

570ml milk
80g sugar
3 tbsp cornflour
1 tsp vanilla extract
3 tbsp alcohol (rum, vodka etc. - dark spirits add a much richer flavour to the above vanilla mix but if you don't want to taste the alcohol, use vodka

Place 450ml of milk in a saucepan with the sugar and gently heat. Mix the remaining milk with the cornflour in a small jug. When it begins to steam, add the cornflour mix and stir continuously as it thickens. Once it comes to the boil, reduce to a simmer and allow to cook through for 5 mins, being very careful not to burn the milk. Remove from the heat and add the vanilla extract and alcohol.

Chill overnight or even for 48 hours. This allows the mixture to 'age', which will improve the texture and the flavour of the mix. When ready, freeze in an ice cream maker according to the manufacturer's instructions.

Mint Choc Chip

This basic mix is great for a variety of combinations and flavours. So far, I've tried our the following variations:

Mint choc chip: use 1 1/2 tsp of mint extract instead of vanilla and add 75g chocolate chips five minutes before the end of the churning time in the machine.

Chocolate: Add 75g high quality cocoa to the milk in the saucepan and allow to melt before adding the cornflour. You may need to adjust the sugar to taste depending on how bitter you like your chocolate! I also find a teaspoon of ancho powder added while the mixture is cooking enhances the chocolate's earthiness.

Chilango set to open 5th outlet

2011-02-25T19:20:00.000Z

Chilango's keeping up with the competition by opening yet another London store. Their fifth outlet, based on Chancery Lane, is due to open in May, serving burritos, tacos and salads five days a week.

Rated the No. 1 Mexican Restaurant by Zagat 2011, it's definitely one of the strongest contenders in the battle of the burrito. For up-to-date info, visit the website.

Ancho Pine Nut Chocolate Cake (eggless)

2011-02-21T14:19:00.001Z

We don't eat a lot of eggs in this household. In fact, I only really ever buy them to bake with, when I have a particular recipe in mind. As a result, cravings to cook something to satisfy a sweet tooth often remain unfulfilled (without a trip to the shops).

So, imagine my joy when I stumbled across an eggless chocolate cake recipe. It's made with yogurt, which is perfect for me as I've been making a lot of frozen yogurt so I had some in the fridge to use up. After a bit of tweaking and some spicing up, this is the result.....and it's really good. I'm always a little suspicious of unusual cake recipes (I've never enjoyed anything combining chocolate with courgette or beetroot), but this is a real find, gooey and chocolatey, almost a brownie-like consistency.

Ancho Pine Nut Chocolate Cake (eggless)

75g pine nuts, toasted*
130g self-raising flour
80g sugar
200g yogurt
55g butter/margarine
3 tbsp cocoa powder
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp ancho powder
1/4 tsp salt

* Spread on a plate and microwave on high power in 1 minute bursts until brown. Be careful not to burn the nuts!

Pre-heat oven to 180°C (160 fan) and butter a 7" cake pan or something similar in size. Sift together the flour, salt, cocoa powder and baking powder in a medium sized bowl.

In a larger bowl, whisk together the sugar, butter and vanilla essence for 2-3 mins (with an electric mixer). The mixture should be pale and fluffy. Add the yogurt and give it a good stir until everything is combined.

Carefully fold in the dry ingredients into the mix, being careful not to overmix. The mixture will look very thick and lumpy but don't worry! Spoon into the cake tin and bake for 30-40 mins or until a skewer inserted into the cake comes out clean. Turn onto a wire rack and allow to cool.

Cover with a simple chocolate frosting or serve warm with vanilla ice-cream and dark chocolate sauce.

Fat fight: lard versus butter

2011-02-17T16:07:00.001Z

Lard's been the bad boy of the fat family for some time. However, it's one of those largely misunderstood food products that's been given a lot of bad press over the years. Moreover, is an integral part of Mexican cuisine, adding a distinct flavour to many dishes that just wouldn't taste the same if made with any other type of fat.

So, is it much worse for you than other types of fat? While I wouldn't advise spreading it on your toast for breakfast every morning, it is a very versatile ingredient. It doesn't smoke much when cooking and lard's incomparable when making homemade pastry, adding a light, buttery flakiness that you just wouldn't get with anything else. With respect to it's health 'benefits', lard has 20% less saturated fat (gram for gram) than butter, is higher in mono-unsaturated fats (linked to lowering cholesterol) and one's of nature's best sources of Vitamin D according to a recent article on the Guardian website.

The Italians are a fan and there's even an annual festival in Colonnata (just north of Pisa) celebrating all things lardy.

So, the next time you see a recipe involving lard, don't go and substitute it with something else...as long as you're not entertaining any vegetarians.

Mexico leading the way in algae biofuel

2011-02-16T12:03:00.000Z

Photo credit: AgriLife

OriginOil Inc., an cutting-edge company from the USA turning algae into oil, has just announced its participation in a pilot project to be funded by the Mexican government. The 'Manhattan Project' hopes to produce 1% of the nation's jet fuel by 2015 and 20% by 2020. Being a country surrounded by water, Mexico has plenty of resources to make this a viable alternative to fossil fuel and there are hopes that algae could be the answer for the automobile industry. Not bad for a country deemed 'lazy, feckless, flatulent and overweight' by the presenters of BBC's Top Gear.

Mexican food in Paris? Sacre Bleu!

2011-02-13T11:43:00.000Z

If you like reading about food, then you're probably familiar with David Lebovitz, one of the world's most prolific (and arguably best) food bloggers.

Based in Paris, David's blog is a great source of information and recipes and recently, there's been a couple of posts with a Mexican theme. so, if you're across the channel this Valentine's Day, how about celebrating with some good Mexican food?

Credit: Anirudh Koul

Why not treat your loved one to some Mexican Hot Chocolate? If you haven't got any authentic Mexican chocolate to hand, then chocolate atole is a good alternative. Here's a cheat's version made with cornstarch, a much more readily available item in the UK than masa harina! If this still seems like too much hard work, then try some from www.spanishchocolate.co.uk or Hotel Chocolat for a spicier version.

Thick Hot Chocolate (serves 1-2)
250ml milk
100g chocolate, dark or milk depending on your taste, grated
1 tsp cinnamon
1/2 tsp cornstarch

Mix the cornstarch with a little of the milk. Pour the rest into a saucepan and heat gently. When it begins to steam, add the cornstarch mixture and stir constantly as it thickens. Add the chocolate and cinnamon. Check for sweetness, adding a little sugar if necessary. Serve in small cups.

Grilled Chipotle Pork Steaks

2011-02-12T17:49:00.001Z

It's great having a butcher in walking distance....they do a fabulous range of homemade pies (courtesy of Simon the Pieman), which are great when I haven't got anything for dinner. However, always one for a bargain, pork steaks were on special this week. Here's a quick and easy way to give them some Mexican flair.

Chipotle marinade for pork steaks (serves 2)

2 juicy pork steaks*
1 chipotle pepper
1 clove garlic
1 tsp cinnamon
1 tbsp lime juice
1 tbsp agave syrup (or honey)
1 tbsp tomato paste
4 tbsp water
1 pepper, sliced

Place everything (except the pepper) in a mixer and blend until smooth. Put the steaks in a shallow baking pan, add the sauce and marinade for several hours (or overnight if you have time). Scatter the pepper slices over the top and cook under a hot grill for 8-10 mins before turning and grilling for another 8-10 mins depending on the thickness of the steaks. Serve with rice and pinto beans.

*While I normally buy pork loin, last night's supper was made using leg steaks; not only did they taste better, but the meat was very tender. I would highly recommend this cut.

Have a break...have a chilli chocolate Kit Kat!

2011-02-07T17:57:00.001Z

There's been a fair amount of debate about the importance of regional taste/local dishes over the last few months. Back in September 2010, the National Trust employed a panel of experts to identify a number of 'endangered' tastes from across the country. To read about their results, click here.

When it comes to the latest food trends, it's all about regionalism; we're going back to basics, sourcing and eating local produce. Britain is not alone in this respect. Even in the USA, where major food chains and franchises stretch from coast to coast, there appears to be a movement shunning globalisation in favour of keeping it local. Suddenly, it's become very trendy to run a farm (watch an episode of 'A Farmers Life for Me' on the BBC), grown your own fruit and veg or have a few chickens in the back garden.

While we're all familiar with national cuisine, regional cuisine is in many ways of far greater interest. I personally find regional dishes quite fascinating as they reveal a lot about the local culture as well as taste.

How are the giant corporations to respond? There's no doubt that many tailor their products to suit the local area. McDonald's have been onto this for some time, with lobster on the menu in Maine and green chile in New Mexico.

And so we come to the case of the Kit Kat. Now over 75 years' old, I've always thought of Kit Kat as a truly British confection and only recently discovered the number of different flavours (over 80 to date) on sale across the world. Most of the weird and wonderful are on sale in Japan, which is where the chilli Kit Kat hails from.

However, I think Nestle are missing a trick in the UK as there's definitely a demand for chilli chocolate products...how about a jalapeño or habañero Kit Kat? That would certainly wake up your break.

From pretzels to pizza....the baking continues

2011-02-05T08:12:00.000Z

I recently bought a pack of Italian or "00" flour in the hope of making home-made pasta. While I haven't quite got around to this yet, I wondered what it would be like to make pizza. The results were fantastic, much better than any pizza base I've ever made from strong white flour. Here's my recipe which will make a large rectangular-sized pizza, enough for two hungry people.

Easy Italian-style pizza dough
250g "00" flour
3/4 tsp salt
3/4 tsp sugar
1 tsp yeast
1 tbsp oil
160ml luke warm water

Mix the yeast, sugar, oil and water in a jug and leave for 10 minutes to activate the yeast. Place the rest of the ingredients in a bowl and make a well in the centre. Pour the liquid into the well and slowly incorporate the flour, until a ball of dough forms. Knead this for 15 minutes, place back into the bowl, cover with clingfilm (or a disposable shower cap works a treat), and leave in a warm place for an hour, until double in size. If you have a bread maker, just follow the instructions for making dough using the above ingredients.

Put a large baking tray in the oven and preheat as hot as possible (250 degrees).

Tip the dough onto a floured surface and knock out the air*. Roll out the pizza as thinly as possible without making holes in the dough. This can be a bit tricky but it's worth the effort as you don't want a thick and soggy base. I usually end up using my hands to stretch the dough to make it the size of a large baking tray. Gently lift and place onto a piece of foil dusted with polenta or flour (this will stop the pizza sticking).Cover with clingfilm and leave to rest for 15 mins.

*If not using the dough immediately, wrap in clingfilm and refrigerate or freeze at this point.

Put your chosen toppings on the pizza. We covered ours with chipotle tomato ketchup (courtesy of Marks and Spencer), crab sprinkled with ancho chile powder, red onion, and toasted sweetcorn. Using the foil, place the pizza onto the heated baking tray and cook on the top shelf until the edges have puffed up and the top is golden brown (about 8-10 mins).

Scatter with freshly chopped parsley or any other leafy herb of your choice (i.e. coriander or basil) and serve with a jalapeño lime drizzle (that's mayo thinned with a little water and a few drops of lime juice and Tabasco's green jalapeño pepper sauce).

Stirring stuff: margarita mix

2011-01-28T09:42:00.005Z

While I was in the States last year, I posted a great recipe for making a margarita-style drink at home. However, it was time consuming and required a considerable number of limes. While I have been known to pick up a bottle of Jose Cuervo margarita mix in desperation at the supermarket, it is packed full of sugar (not to mention corn syrup) as well as a host of chemical preservatives and colourings. Anything that bright green cannot be natural.

So, imagine my joy when in Waitrose last week I spied a rather upmarket looking mix, made by an American company called Stirrings. It's not cheap (£7.99 for 750ml, what will make about 8 cocktails) and certainly no winner if you're trying to cut out your food air miles. However, it's the best mix I've ever bought in a grocery store, and I have tried a few in my time.

Their simple margarita mix is made from natural ingredients, i.e.real fruit juice and cane sugar. No preservatives, no corn syrup, no artificial colours, and certainly no weird chemical ingredients you can’t pronounce. It's got a great, clean flavour and none of that syrupy sickness you often get with the cheaper mixes. So while you might take Jose Cuervo along to a party, this is definitely one to have at home.

For the complete Stirrings range, see the website. It's jammed pack full of information as well as other bartending products, such as their rimmer cocktail garnishes. The margarita one is a blend of quality salt, cilantro (coriander) and basil. Delicious.....you'll just need a plane ticket to the USA to get one.

Tamale Festival at Mestizo, London

2011-01-25T18:41:00.000Z

Thursday sees the beginning of Mestizo's first ever tamale festival, a week long celebration during which customers will be able to sample 12 authentic tamale recipes from Mexico. Much easier than making them at home!

According to the website: the tamale (from the word Nahuatl Tamalli, meaning wrapped) is a generic name given to several Latin American dishes of Amero-indian origin. They are usually prepared with cooked corn dough (usually steamed), wrapped in corn husks or banana leaves. They can be savoury or sweet, flavoured or filled, and can contain a variety of meat, vegetables, cheese, chile, salsa & fruit.

In Mexico, 2nd February marks the celebration of the ‘Virgin de la Candelaria’, when it's customary to make tamales to enjoy with family and friends. Traditionally, the host of the tamale party is the one who found the figurine of Jesus hidden in their ‘Rosca de Reyes' (a sweet bread shaped like a wreath) on 6th January.

For further details, go to www.london.mestizomx.com

From chile to cheese...

2011-01-25T10:42:00.000Z

Chile and cheese is a combination that's appearing on supermarket shelves across the country and there lots of online stores selling a variety of dairy-related products that pack a punch. From pepper-flecked cheddar to Jalapeño popcorn (Tyrrell's do a very good one), we can't get enough of the stuff.

I recently bought some Jalapeño chilli cheese and was pleasantly surprised by both the heat and the flavour. While such cheese is a quick and easy filling for quesadillas, I thought I'd be little more adventurous, make a simple fondue and and bake a few home-made pretzels to go alongside. There's something hugely satisfying about kneading dough and nothing makes the stomach rumble like the smell of freshly baked bread. Here's a very simple recipe which I tried out this morning. It's adapted from The Fresh Loaf, a great site aimed at amateur bakers with a number of easy to follow bread-related recipes.

The thing I love about this particular method is that you don't need to prove the dough (great for impatient cooks like myself) and it only took about an hour from start to finish. The ingredients below will produce 6 medium-sized pretzels so try not to eat them all at once....

Simple Pretzels

300g plain flour
1 tsp instant yeast
1tbsp sugar
175ml warm milk (heat for 1 min on full power in a microwave)
1 tsp salt

Mix the yeast with the milk and sugar and leave to stand for 10 mins.

Combine the flour and salt in a bowl and add the milk mixture. Bring together with your hands (or I find a spatula quite a good mess-free alternative for this) until it forms a sticky dough. Remove from the bowl and knead for 5 - 10 minutes, until the dough is soft and pliable. Don't be tempted to add lots more flour - the dough will soon come together and lose it stickiness.

Cut the dough into 6 pieces and roll each one out to 5cm long. This allows the dough to rest before cooking.Cover with a tea towel and leave in a warm place for 10 mins. Roll again, to about 15cm and leave for another 10 minutes.

Preheat the oven to 220°C (200 fan oven). Here comes the tricky bit, take a length, roll it out to 20cm and make an upside down horseshoe. Fold the ends over each other twist round again before folding them up onto the circle. Place back under the towel and leave for 10 minutes. Here's a short video showing the steps.

Bring a pan of water to the boil, pick up a pretzel with a slice, and hold it under the water for 5 secs before sliding onto a baking tray. Repeat with all six and garnish with a choice of topping (try sea salt, smoked paprika, garlic and parmesan, cinnamon sugar, pecan butter glaze). Bake for 12-15 mins until the pretzels have doubled in size and turned golden brown. Remove to a wire tray and allow to cool for a couple of minutes.

Mexican Fondue (serves 2)
50ml tequila
3 tsp cornflour
1 large glass of white wine
200g chilli cheese of your choice, grated
200g gruyere (or similar), grated

Mix the cornstarch and tequila together and set aside.

Heat the wine over medium-high heat and when it begins to simmer, gradually add the grated cheese and whisk constantly until completely melted and smooth. Reduce heat to medium and add the cornstarch mix and season to taste with salt and pepper. Continue to whisk until slightly thickened. Remove from heat and devour with the pretzels.

An Italian dessert with a Mexican twist

2011-01-19T13:58:00.000Z

One of the several cookery books I got over Christmas was Willie Harcourt-Cooze's (of Willie's chocolate factory fame on Channel 4) 'Chocolate Bible'. It's a lovely book, full of info about cacao, and jam packed with all kinds of recipes involving, in one way or another, this heavenly substance. For those who enjoy a little bit of chocolate in their savoury dishes, there's a great mole negro recipe...and I've been inspired to try making chocolate tortillas the next time I lay my hands on some masa harina.

In the meantime, one of the sweet recipes in the book which I have tried and would highly recommend is Willie's Bonet recipe. It's an Italian dessert (did you know that Venezuela cooking has a strong Italian presence thanks to the Italian immigrants that have settled there?), traditionally served during the colder months of the year. I made it over the weekend for friends; it's a lovely and light finish to any meal, looks stunning (and far more difficult to put together than it was) and went down a treat.

Here's the recipe - I'm planning on making it again with a more hispanic flair simply by substituting the amaretti biscuits with bizcochos and the rum with some Patron XO Cafe, a tequila-based coffee liquer. It's absolutely delicious, not too sweet and far classier than Baileys!

Bonet (serves 6-8)

70g granulated sugar
1 tbsp water

4 large eggs
30g granulated sugar
500ml milk (preferably whole)
40g cocoa (preferably Willie's cacao!)
100g crushed amaretti biscuits
2 tbsp dark rum
125ml freshly brewed strong coffee

You will also need a 22 x 11cm loaf tin

Preheat the oven to 170°C. Melt the sugar in a heavy-based pan over a medium heat. Stir until liquid and as soon as it darkens, forming caramel, remove from the heat and add the water to loosen. Quickly pour into the tin and tip it around so it coats the base and sides a little way up. Don't panic if it hardens; simply warm the tin over the hob to melt the caramel.

Beat the eggs and remaining sugar in a large bowl and set aside.

Heat the milk and when it comes to the boil, take off the heat and whisk in the cocoa. Pour over the egg mixture and stir, adding the amaretti biscuits, rum and coffee. Pour into the loaf tin and place this in a baking tin. Pour hot water into the tin so it comes up 1/3 of the sides. Bake for an hour or until set (I found it took a little longer). It should have a firm wobble!

Remove from the baking tin and allow to cool and then chill overnight. When ready, run a palette knife round the edge to turn out from the tin. Serve with a few chocolate covered coffee beans and pouring cream. Delicious.

On a mission in Oxford

2011-01-10T13:04:00.002Z

So, yet another post about burritos...still taking the country by storm!

Now a London exile, I've begun to cast my eye further afield to see where else in the UK you can get your hands on some hot Mexican food. Mission Burritos in Oxford is now my nearest burrito fix and voted best burrito outside London, who am I to disagree? The menu is short and simple and there's nothing earth-shattering about what's on offer, but it's all incredibly fresh, tasty and uses British ingredients where possible, such as the Dorset Naga in their hot salsa.

In addition to their two Oxford outlets, Mission Burritos have just opened in Bristol and have another restaurant in Reading. I think there might be some link here to student eating habits...watch out mr kebab!

For more details, visit the website: www.missionburritos.co.uk.

Barburrito: Mexican food up north

2011-01-03T19:07:00.000Z

"Award-winning, casual and cool"...that's Barburrito according to Marie-Claire. You no longer have to go to London to find great Mexican street food; it's cropping up all over the country. Barburrito is no exception and it's been around for some time. Although it's a little far to justify a trip just for the sole purpose of eating a burrito, I've had good reports from fellow Mexican food lovers a little more local to their restaurants. Considering their rapid expansion over the last few years (Manchester, Liverpool and Leeds), they must be getting it right. For more details, visit www.barburrito.co.uk.

Viva La Revoluion! by Fiona Dunlop

2010-12-01T15:48:00.000Z

Struggling for ideas for presents in the run-up to Christmas? I recently came across this Mexican cookbook by the accomplished travel writer Fiona Dunlop. I first saw Fiona at the British Museum just over a year ago and she spoke with great passion for the country and its cuisine.

While Viva La Revolucion! is not a book for novice cooks (as with all authentic Mexican cooking, there are some complicated and time consuming dishes), it paints a wonderful image of Mexico's gastronomic history. Chefs and cooks from across Mexico reveal their top tips and techniques as well as their favourite recipes and the photography is both mouth-watering and inspiring. Definitely a cook book for the coffee table as well as the kitchen.

Slime monster attacks Mexico!

2010-11-23T15:28:00.001Z

Photo credit: Randomtruth

Ok, so that's not strictly true...this Mexico's the size of a petri dish and the cities are made of oat flakes. In an effort to improve transport links, scientists have turned to mould to help them figure out which is the best route to take.

Slime mould, otherwise known as Physarum polycephalum, is rather good at moving efficiently and has been used in previous studies mapping roads in the UK and modelling the subway system in Tokyo. While it offered some interesting alternatives to the roads in Britain, it would appear that Mexicans know a thing or two about putting in a transport system as the mould tracked routes that already exist.

Sounds crazy? Take a look at the New Scientist website for a video clip of the slime in action. Puts a whole new spin on the Mexican Tourist Board's Routes of Mexico.

Jamie and Chipotle join forces

2010-11-10T16:09:00.002Z

Jamie Oliver's been in the news again recently after plans to bring his food revolution to Los Angeles came to a grinding halt with a rather public rejection of his help by the LA School Board.

However, the whole country isn't against the man. He's got a strong celebrity following and many US brands are also backing the food revolution. Chipotle is one such company and last month, they launched their own fund raising campaign with a costume competition for Halloween.

For more info and pictures of the winning costumes (which beat Jamie's nugget hands down), see Chipotle's website.

Benito's Hat does Day of the Dead

2010-10-26T18:36:00.000+01:00

Photo: Benito's Hat

In honour of Día de los Muertos, or Day of the Dead, Benito’s Hat will be serving up some special dishes at both its New Row and Goodge Street restaurants.

From Saturday 30th October, you will be able to sample tamales and a Day of the Dead sample plate, featuring nachos, quesadillas, and Taquitos, served with Salsa Verde and Guacamole. The traditional Day of the Dead speciality, Pan de Muerto, will also be on the menu and free to diners on 2nd November.

Celebratory drink will come in the form of a Vampiro cocktail, Mexico’s answer to the Bloody Mary. If you fancy making it at home, just throw the following together:

100% Blue Agave Tequila
Tomato Juice
Freshly-squeezed orange juice
Freshly-squeezed lime juice
A squeeze of pure agave syrup
A touch of tabasco
Two dashes of Worcestershire sauce

For more information, see http://www.benitos-hat.com/ or their facebook page. Their locations can be found here.

Routes of Mexico; a gastronomic geography lesson

2010-10-20T11:25:00.000+01:00

2010 has been a busy year for the Mexican tourist board. Not only does it mark the country's bicentenary of independence but November also sees the 100 year anniversary of the 1910 revolution. All in all, it's been a year of celebration and there's no doubt that more sand more people are drawn to visit Mexico.

However, the ongoing bloodshed and violence, particularly in the Northern states, continues to plague the news, leaving many tourists questioning where is safe to travel. In an effort to disperse this fear, the tourist board launched a campaign across the USA and Canada earlier this summer, highlighting the diverse delights of Mexico. 'Routes of Mexico' is aimed at travellers with special interests, from bird watching to wine tasting and gastronomy. Here's a quick summary of those routes and the areas they cover:

Wine country and the aquarium of the world - Tijuana down the Baja California peninsula.

The millenary Tarahumaras - Chihuahua and Sinaloa

Magic of traditions and nature - Michoacan and Guerrero

Birthplace of history and romanticism - Guanajuato, Queretaro and Jalisco

Art of tequila and music under the sun - Guadalajara

The Huastecas and their outstanding beauty - Hidalgo, Veracruz, Tamaulipas and San Luis Potosi

Thousand flavors of mole, a blend of unsweetened chocolate, dried chili peppers and spices - Mexico City, and the states of Tlaxcala, Puebla and Oaxaca.

Mystery and origin of the Mayan culture - Chiapas, Tabasco, Campeche and the Yucatan

Colonial experience - Guanajuato, Aguascalientes, Zacatecas, Jalisco and San Luis Potosi

Encounter between history and modern day - Durango, Coahuila, Nuevo Leon and Sonora

It's a great idea to highlight the diversity and attractions of such a vast country but which areas are truly safe to visit? This article colour codes each itinerary by how safe the route is and certainly makes for interesting reading.

Visit Mexico

Make way for the Mexican at London's Restaurant Festival

2010-10-05T16:12:00.001+01:00

Yesterday was the first day of the annual London Restaurant Festival which runs until 18th October. In keeping with current food trends, Mexican food is one of this year's highlights and many of London's Mexican restaurants are offering diners a special festival menu. Those involved include:

Boho Mexica
Cantina Laredo
Santo
Mestizo
Benito's Hat
Chilango
Lupita
Mercado
Mestizo
Taqueria
Tacuba
Café Pacífico
La Perla

For details of these and others, see map.

In addition, this year's festival food market at Old Spitalfields Maket is showcasing Mexican food. A number of Mexican food producers will have stands, as well as several of the restaurants listed above so now's the time to stock up on all those hard to find ingredients! The market will be open next week, between the following times:

Mon 11th, Tues 12th, Wed 13th, Fri 15th and Sat 16th Oct: 12.00-6.00pm
Sun 17th Oct: 9.00-6.00pm

And if all that doesn't sound like a good enough reason to indulge, next week is also London Cocktail Week, with many of London's best bars serving up a whole plethora of special cocktails. If margaritas are you thing, then there's certainly no shortage on offer, as well as many other delicous concoctions. How about the Mexican Passion Mojito (Tapatio, lime juice, fresh passion fruit, mint and agave nectar) at Cafe Pacifico or the Olmeca Altos Paloma (Olmeca Altos tequila, lime juice and Ting) at El Camino?

Casa des Amis, Canterbury

2010-09-30T14:44:00.000+01:00

Apart from walking in on the chef using the urinal in the gents (the ladies was closed for refurbishment), I had a very pleasant experience at Casa des Amis. Don't be put off by use of French for the name; the restaurant focuses on serving Mexican cuisine with a 'Mediterranean perspective', a somewhat different and yet plausible concept.

Situated in what appears to be an old pub (with remnants of a past nautical theme), the walls are lined with an odd collection of 3D papier mache images by a couple of local artists. It all feels fun and bright, although a little haphazard. There's a reasonable choice of dishes on the full menu plus several lunch specials which include a drink for £7-8. We decided to try a mixture of plates; huevos rancheros, a quesadilla, chicken salad and a burrito, the latter which we requested 'extra spicy'. While there was somewhat of a wait for our dishes to appear, the portions were ample and everything met our expectations. Fresh habanero spiced up the burrito, the salad was fresh and tasty, and both the 'traditional' dishes were on a par with others I have had elsewhere. Sides of black beans and guacamole excelled themselves.

However, the general consensus around the table was that the meeting of the Med and Mexico was a little unnecessary. Surely there's enough going on in a quesadilla without the addition of pesto? Who needs parmesan mash to accompany their mole? This isn't the place for a cheap meal either. While there is an early bird menu, most of the dishes from the full menu seem quite pricey, even by London standards. Many of the other diners were tucking into the fajita plate for two, a generous pile of sizzling meat accompanied by warm tortillas and the usual sides. While it all looked very good, it would set you back some £33 for the steak for two.

Cafe Des Amis is no Tex-Mex outlet. The food is interesting, if a little over complicated, but it's a great place to go if you fancy something different in Canterbury.
http://www.cafedez.com/

The 'first truly authentic Mexican restaurant' opens in London

2010-09-27T09:32:00.002+01:00

To claim to be 'London's first truly authentic Mexican restaurant' is a bold statement and one that shouldn't be made lightly, especially by a newcomer to the scene. However, it's exactly what Lupita has done, their claim strengthened by the fact that the people behind this venture have over forty-five years' experience running the taqueria El Farolito in Mexico City.

Authenticity is somewhat of an ongoing debate when it comes to food, especially in this day and age when there's growing concern about where our produce comes from and whether we can we justify the food miles. Luptia claim to use use as many authentic Mexican ingredients as they can lay their hands on to produce plates of food on a par with those in Latin America.
So, is it any good? Well, several blogger reports appear to be favourable although not everyone agrees. The menu defintely gives Wahaca a run for its money and the dishes are very reasonably priced. You can call ahead and book a table too which is definitely a good thing (unless you enjoy queueing). I don't think it will be long until we see another one open in the capital. Watch this space.

Tortilla to open fifth site in London

2010-09-15T18:38:00.003+01:00

Tortilla appears to be going from strength to strength and has recently announced plans to open a fifth outlet in the heart of the city, Leadenhall Market.

The restaurant will be able to seat 110, with a further 20 outside, and is due to open mid-September. It's a great location and I'm sure it will be a popular one, rivalling it's sister store at Canary Wharf, which serves up a mere 20,000 meals a month, apparently one of the busiest burrito outlets in the UK. Put those fellas end to end, and you've got almost two miles of mexican munchies. That's a lot of burrito.

Viva la independencia!

2010-09-14T09:08:00.001+01:00

Tomorrow evening, Mestizo is hosting a five course dinner in celebration of Mexican Independence Day.

For £59 a head, you can sample some of the best Mexican food in London, along with live Mariachi, music and el grito. As usual, downstairs will be hosting its own party, entry fee £15 (including a welcome Corona)

If you can't make it on Wednesday evening, then curate la cruda (cure the hangover) Thursday with
some traditional dishes such as Chilaquiles, Pancita, Birria & Pozole. From 12 noon until closing.

Mestizo, 103 Hampstead Road, NW1 3EL, London
Tel: 020 7387 4064
http://london.mestizomx.com/

Mexican food in Oxford: Mission Burritos

2010-09-13T19:06:00.000+01:00

In broadening the search for Mexican food as it spreads across the country, there's been a lot of buzz recently about Mission Burritos, a small chain of (you guessed it) burrito joints based in Oxford and Reading. The Guardian have just crowned MB top dog of their list of cheap eats in Oxford and it's a serious competitor for dishing out some of the best burritos across the country. I particularly like their take on burritos as 'brain food', exhorting the 'mental' benefits of a diet containing tomatoes, beans and avocado. Perfect fodder for the hungry student out there.

For further details, see www.missionburritos.co.uk

Tequila dinner at Cantina Laredo

2010-08-24T12:47:00.000+01:00

Mexican Independence Day is just over 3 weeks' away so why not celebrate in style at Cantina Laredo? They are hosting their first ever UK tequila tasting dinner in celebration of this historic event. For just under £50 a head, you will be treated to a four course dinner with accompanying tequilas/cocktails. Places are limited so they advise customers to book early. It's definitely a great excuse to drink tequila.

When it comes to tequila, I am a fan of Patron blanco. However, I only just discovered that they also product a coffee flavoured liquer made from tequila. It's definitely a classier alternative to Kalhua.

Empanadas: the Latin American pasty

2010-08-02T10:11:00.000+01:00

There are a million and one ways to make empanadas and it's somewhat of a minefield when you're trying to pick a recipe to follow. I'm sure there's a lot of disagreement over which type of pastry is best although I've come to the conclusion that it's really down to personal preference. Do you like a short, crumbly flake to your pastry or something a little more substantial and bread-like? The recipe below is pretty straightforward and not too time-consuming: an excellent introduction for the novice cook. And the results? Let's just say I might be making these again very soon.

Makes 10 empanadas

175g self-raising flour
50g lard, cubed
50g vegetable shortening/fat, cubed
juice of 1/2 lemom
95ml cold water
milk to glaze

Plus 300g of filling of your choice (savoury or sweet works equally as well with this dough)

Sift the flour into a bowl and toss together with the cubed fats. Add the water/lemon juice and mix together using a knife or spatula. Bring together to form a soft dough, adding any extra water if need be. With floured fingers, gather the mixture into a ball and roll out into a rectangle (1cm thick) on a floured surface.

Score the dough into thirds, folding the bottom half up and then the top half down, trapping as much air as possible. Roll out the dough and repeat the folding process another three times. Wrap in cling film and leave to rest in the fridge for at least an hour.

When ready, roll out the dough as thinly as possible. Cut out rounds using a saucer as a guide and place a little filling on one half, keeping well clear of the edges. Brush the edge with a little water to help bind the fold together and then fold over the top half, forming a half moon shape. Pinch the edges together with your fingers or a fork and place on a baking tray.

Brush the tops with milk and bake in a preheated oven on 220 degrees for 25-30 mins or until golden brown.

Goodbye Tex-Mex, hello Mex!

2010-07-31T18:02:00.001+01:00

photo credit: hodgers

Mexican restaurants are cropping up all across the UK, not just in London. While I can't comment on the quality of the food that these places are serving, I have spent some time looking at their websites and many of the menus appear to be serving some pretty decent stuff. Does this show an increased demand for more 'authentic' and less Tex-Mex cuisine among us Brits?

One place which caught my eye this week is Amigos Mexican Kitchen in Stafford. Not a very grand place but quite a few favourable reviews have been popping up across the net and it's even made it to the South Yorkshire paper. It's definitely worth keeping an eye on what's happening across the country as more and more places like this keep opening up.

Jennifer Aniston and her love of all things Mexican (well, food related)

2010-07-28T18:37:00.001+01:00

Mexican food is very popular among the rich and famous, the cuisine of choice for many of the US presidents (Bill Clinton, George Bush, the Obamas). Jennifer Aniston is also a big fan, and recently commented that she would choose "chips and guacamole, quesadillas, enchiladas and a big tostada salad – and nachos!” for her final meal.

However, in a recent interview with Stylist magazine, she also commented upon her disappointment about the lack of good Mexican restaurants in the UK. “I’ve said this before but you British guys have really gotta work on your Mexican restaurants. You really do. You gotta get homemade tortillas and home-fry those things.”

While I know we are far behind the USA, I'd be intrigued to know which of the country's establishments Ms Aniston has tried. Did anyone see her at Wahaca last week?!

Mexgrocer goes from strength to strength

2010-07-27T11:07:00.002+01:00

It's just over a month or so until Mexican Independence Day (16th September) which also marks the first anniversary of the internet food specialist, Mexgrocer.co.uk.

The last year has seen continuous growth for this business which fills a niche in the market for authentic Mexican goods in the UK.

It's not only the UK that's seeing a growing demand for Mexican food. "Over the last 12 months we have had over 3 million visitors from every country in Europe" says Sol Flamberg, co-owner.

Having used the site several times to order goods, I've always been impressed by the efficiency and quality of the goods on offer and it's great to be able to get what you need all in one place to cook proper Mexican food. I just wish I'd thought of it first!

London's Mexican Wave

2010-07-05T17:36:00.002+01:00

After spending four months Stateside, I come home to find a number of Mexican eateries have sprung up across London. Although I haven't yet had a chance to sample any of the below, it's exciting times for Mexican food in London.

The newest addition to the scene which (for me) is the most interesting, is Cantina Laredo, a place I am familiar with from the USA. It's a more upmarket restaurant and the menu looks great as well as not being too badly priced. While the group's first UK joint (many more are planned) has only been open a couple of weeks, the early reviews are positive and I cannot wait to try it out....especially before the prices go up, which often seems to happen when places take off. Become a fan of the group on Facebook!
Cantina Laredo, 10 Upper St Martin's Lane, St Martin's Courtyard, WC2H 9FB

At the other end of the spectrum, I see that the humble burrito continues to go from strength to strength. Benito's Hat are opening a second outlet in Covent Garden. For further details, see this link or my map of places to eat (at the bottom of this blog).
Benito's Hat, 56 Goodge Street & New Street (coming soon)

The most long-awaited burrito place in London this year must be the ubiquitous US-based Chipotle on Charing Cross Road. Since opening in May, it's had rather mixed reviews but that's unsurprising considering all the hype. It certainly isn't the cheapest burrito around, but it might just be the most eco-friendly judging by the company's ethos.
Chipotle, 114 Charing Cross Road, WC2H 0JR

And last but not least, TACO BELL is making a comeback in Britain; yes, you no longer need to be Air Force personnel to visit one on British soil*. Considering the above, it's no surprise that the US fast food giant is getting back in the scene, with its first outlet in the food court at Lakeside Shopping Centre. I see they've gone for a classy location then.
Taco Bell, Food Court Level 3, Lakeside, West Thurrock, RM20 2ZP

*the only Taco Bells left in the UK since the early 1990s are at RAF Mildenhall and RAF Lakenheath.

Carne de Puerco con cerveza / Pork loin in beer

2010-06-15T16:54:00.001+01:00

I was recently given a can of Guinness and as I'm not a big fan of stout, I thought I would put it to good use in a recipe. Guinness lends itself incredibly well to cooking, and as I discovered, especially when enhanced with chipotle chilles. The resulting recipe worked a treat and was absolutely delicious. Another crowd pleaser that's incredibly simple to make (serves 4).

1lb pork loin
1/4 tsp of salt andd pepper
pinch of sugar
350ml beer
1 crushed clove of garlic
1 onion, quartered
1 chipotle chile

Put the meat in a bowl and season with the salt, pepper and sugar. Pour in the beer and add the garlic, onion and chiptole. Leave to marinade overnight.

Pour the marinade into a baking tray and place the meat onto a rack on top. Roast for an hour at 160c basting occasionally. Shred the meat and keep warm. Boil the marinade until reduced by half and remove any excess fat. Blend until smooth and return to the pan. Simmer until thickened and then return the meat to the sauce. Serve with warm tacos and beans.

More fun with masa harina: Tamal Pie

2010-06-12T19:20:00.000+01:00

I'm working my way through the most enormous bag of masa harina and in an attempt to finish it off before we leave The States, I've been trying out various recipes. Although the following isn't as authentic as making tamales, it tastes just as good and requires a fraction of the time to prepare the dish.

250g masa harina
250ml warm water
50g lard (or butter), melted
200ml chicken stock
1 tsp baking powder
1/2 tsp salt

500ml red or green enchilada sauce
300g cooked and shredded meat
Grated cheese (something strong like a cheddar)
OR
A large tin of spinach, well-drained
200g cheese, grated
Freshly grated nutmeg

Mix together the masa harina, fat and water in a large bowl. Slowly add the stock, mixing all the time. Add the baking powder and beat well; you should have a sloppy mixture similar to cake batter.

Butter a large dish and cover the bottom with the sauce. Spoon some of the dough mixture on top and then add the cooked meat (or cheese/spinach mix). Repeat with another layer of sauce, dough and meat/vegetables.

Cover the top with grated cheese and cover tightly with foil. Bake for 45 mins at 180c, then remove the foil and bake for another 15 mins. It should be bubbly and golden brown on top.

Serve with a fresh green salad and additional hot sauce on the side.

A quick way to cook tamales without steaming

2010-06-08T21:25:00.003+01:00

I love tamales but don't have the patience or the time to steam them for an hour plus. I've been searching the internet for a cheat's method of cooking and after trying out various ways, I think I've found one that works. If you follw my recipe for making tamales (or taking the dough from the tamal pie recipe), this should also work for you and you'll have cooked tamales in a fraction of the time.

Place tamale wrapped in clingfilm in the microwave. If you have made them using corn husks, place in a zip-lock bag with a little water. Microwave on high for 1 1/2 minutes. I find this is aedequate for a small tamale (i.e. about 10cm long and 5 cm wide). If you have a bigger tamale and/or the dough looks wet, cook for another 30 seconds or until ready. Leave for 5 minutes before carefully unwrapping and devouring.

Photo credit: Warm 'n fuzzy

Green Chile Crab Linguine: a pasta dish with New Mexican flair

2010-05-24T21:34:00.000+01:00

Faced with a relatively empty fridge the other night, I threw the following together, giving it a New Mexican twist. It proved to be a great 'storecupboard' standby and made a welcome change to the recent run of meat-laden meals that we seem to be eating.

Chile crab pasta - serves 2

6oz linguine
1 jalapeno, roasted and diced
1 tin of white crabmeat
2 tbsp olive oil
2 tbsp tequila
2 tbsp lime juice
1 tbsp coriander/cilantro (optional), finely chopped

Cook the pasta for 10-12 minutes in a pan of salted, boiling water. In the meantime, heat the oil in a small frying pan and add the diced jalapeno. After 2 minutes, add the crab and tequila and stir until heated through.

Drain the pasta and add the crab mixture to the pan. Toss well, adding the lime juice and optional coriander. Serve drizzled with extra virgin olive oil.

Jalisco's Cafe, Silver City

2010-05-06T15:32:00.000+01:00

As previously lamented, there aren't many places to choose from when you want to dine in Silver on a Monday night. This week, we decided to try out Jalisco's, one of the more obvious dining destinations downtown.

The place was pleasantly busy, a mix of locals and out-of-towners, seated throughout the 3 adjoining dining rooms. It's another homely operation, with pastel walls and rather utilitarian furniture, the menu offering all the usual suspects you would expect to find around these parts (burritos, enchiladas, tacos and tostadas). We ordered a plate of New Mexican flat/stacked enchiladas in green chile and the crab tostadas. The food arrived a little later (a reassuring wait that everything was being freshly prepared), and it was all very good, particularly the tostadas, generously topped with crabmeat, guacamole, diced pepper and mango. We both agreed that the meal at Kountry Kitchen had the edge over Jalisco's, but you'll have to go at lunchtime!

Jalisco's Cafe
103 S Bullard St,
Silver City, NM 88061

Breathe out at The Breathe Inn

2010-05-02T19:57:00.000+01:00

One of the best things about going for a long hike is being able to indulge in a completely guilt-free calorific meal when you finish. With 3.3 million acres of national forest on our doorstep, there's no shortage of places to explore and today, we rewarded ourselves with lunch at The Breathe Inn. This motel/restaurant/RV park at the junction of NM35 and NM15 is our closest place to grab a bite to eat. The dining room is an odd space; housed in the top half of sixties chalet-style building and sparsely populated with a few tables and chairs. The menu is standard American fare (don't expect anything particularly exotic) but it was tasty, filling and reasonably priced. The crab cake sandwich was particularly good; a crumbly pattie of lightly pan-fried crabmeat, with small specks of onion and green pepper. I'd also recommend the homemade potato salad; not too heavy on the mayonnaise, with lots of diced egg, green pepper and mustard seeds. All in all, definitely worth the drive.

Intersection of NM Highways 15 and 35
(575) 536-3206

On the hunt for a Green Chile Cheeseburger

2010-04-28T20:50:00.000+01:00

The chile pepper is at the very heart and soul of Mexican cuisine. Not only is it a state symbol, but more than 30,000 acres are harvested here annually, most of it around the small town of Hatch. In particular, New Mexicans take great pride in their green chile, and most places will give you the option to smother your dinner in either red or green sauce or possibly both (just ask for 'Christmas').

One of the most popular menu items involving the state's favourite pepper is the Green Chile Cheeseburger, which crops up in restaurants everywhere, regardless of the cuisine and everyone will have an opinion on where to find the best burger.

I finally got around to trying one of these the other weekend, at Isaac's Bar and Restaurant in downtown Silver (City). This cavernous place occupies a corner at the bottom of the town's main thoroughfare and attracts a lively crowd at the weekend. Slightly deterred by online reviews of surly staff and stories from colleagues with the NPS (who were lucky enough to eat in there one night when a knife fight took place. A one off incident I'm sure), we thought we'd give it a go last Sunday evening. We stuck with the lighter/sandwich menu (the main entrees are quite pricy between $10-18, although the portions did look huge), choosing the green chile burger with duck fat fries. The food arrived swiftly and we polished off our plates in an equally speedy manner. The diced green chile had just the right amount of heat, adding a tangy freshness to the burger and the fries were excellent and well-portioned. So that's another New Mexican food experience crossed off the list....and one that was slightly more successful than the cactus.

Isaac's Bar & Grill
200 North Bullard Street
Silver City, NM 88061
(575) 388-4090

Don't try this at home

2010-04-26T17:52:00.002+01:00

We decided to BBQ the other evening and invited some coworkers who are also living in the RV park to join us. One of the ingredients available here that I've been dying to have a go at cooking are prickly pear cactus paddles. They actually sell these things at the local Walmart but at a whopping $1.59 each, we thought we'd go one better and pick-our-own.

After a short hike and some rather tedious spike removal, we were left with 3 cleaned and prepped paddles, brushed with oil and sprinkled with salt and lime juice. We watched avidly while they grilled for 20 minutes over hot coals. Was it worth the effort? Sadly no. Chewy and fibrous with a rather unpleasant texture: goodness knows what our neighbours thought of our culinary efforts. What I hadn't taken into account was the number of different species of Opuntia cacti that exist and sadly, I think we picked one that isn't considered edible. A little more research is needed before we attempt this again.

Kountry Kitchen, Silver City

2010-04-19T13:49:00.000+01:00

The Gila Wilderness isn't renowned for its restaurant scene (unless you're part of the animal kingdom); the nearest restaurant is a 1/2 hour drive and even if you head all the way into Silver City, you're not spoilt for choice.

However, don't be fooled by first impressions; there are a few good places to eat home-style Mexican food hidden in the back streets of this dusty mining town. What they lack in class they certainly make up for in character as we discovered at lunch last week at 'Kountry Kitchen'. One of the blog's readers suggested this place and despite my initial reluctance, mostly due to the spelling of the place, we thought we'd give it a go.

Well, it took some finding, a long low building, windows painted with garish bunnies and baskets full of eggs leftover from Easter, tucked behind a Harvest Christian Fellowship Center (whatever that might be). The decor on the inside wasn't much of an improvement; aquamarine and maroon walls festooned with fake flowers and pictures depicting Aztec scenes that looked like they'd been copied straight out of a children's book on Mesomerican history.

The obligatory salsa and chips arrived, accompanied by unusually tall glass bottles of coke (presumably 'hecho en Mexico'). The other diners were a mix of blue collar workers and local office types intermingled with a rather elderly crowd.

While the service was a little slow, all the orders appeared to be cooked 'to order' and was well worth the wait. Warm carnitas (shredded pork) tacos overflowed with crispy bits of fat and fresh diced jalapeno while the chicken enchiladas were full of flavour (thanks to the mix of dark and white meat) and a chile relleno came encased in a light almost pancake-like batter. My only complaint? The fact they're not open in the evenings and the excessive use of cheese on top of everything....but this is America. If you're looking for a bargain no-frills feed in Silver, then this is definitely a good place to come.

Kountry Kitchen
1500 N Hudson (main entrance off Bennett St, one block east)
Silver City

Opening hours: 8am - 6pm (8pm Friday) except Sunday
Main dishes: $5-$10

Tequila Lime Cooler

2010-04-15T15:19:00.003+01:00

A friend recently recommended Rick Bayless' 'Authentic Mexican' to keep me occupied in the evenings. While I'm unable to recreate many of the recipes (lacking many basic untensils in the trailer's spartan kitchen), I did go to the trouble of making some home-made margaritas, using Mr Bayless' lime cooler as the basis. It's light and fresh and beats the commercial sweet and sour mix any day of the week.

Agua de Limon (makes 1/2 litre)

5 dark green limes
1/2 cup (100g) caster sugar
1/2 litre water (2 cups)

Carefully grate the limes (avoiding the white pith) into a bowl. Add 1/2 litre of cold water and allow the flavours to develop for an hour or so.
Strain the mixture through a very fine mesh sieve (I discovered a coffee filter workes very well), extracting as much liquid as possible from the zest. Stir in the sugar, a little at a time, and adjust the amount according to taste.

To make a 'margarita':

50ml freshly squeezed lime juice
250ml agua de limon
pinch of salt
50ml tequila
Dash of triple sec (or orange juice)

Mix the above and allow to stand for 1 hour. Add ice and serve.

Honey chipotle shrimp and roasted poblano salad

2010-04-08T00:27:00.000+01:00

After a couple of days on the road and eating (what felt like) a lot of 'junk' food, I decided to opt for a healthier option for supper last night. I've always wanted to have a go at making tortilla 'bowls' and discovered that these can be baked, rather than fried. Brimming with fresh salad leaves, warm prawns and roasted peppers, our dinner felt very virtuous....and what do to with the bowls afterwards? I would suggest smothering with local desert honey.

Serves 2

Dressing
2 tbsp honey
1 tbsp lime
1/2 chipotle in adobo, finely diced
2 tbsp olive oil

300g prawns
Salad leaves of your choice
1/2 poblano pepper (or bell pepper), chargrilled and thinly sliced
2 large tortillas

Snugly place each tortilla in a glass bowl and bake in a low oven for 20 mins. Allow to dry. Place the salad, poblano pepper strips and any other salad ingredients (toasted corn, pinto beans etc.) you like into each bowl.

Pan fry the prawns in a wok and as soon as they turn pink, add the dressing. Give everything a quick stir and tip over the salad. Devour.

Life in a small community

2010-04-02T20:23:00.004+01:00

Living in a small community where everyone knows your name is proving to be a very refreshing break from the impersonality of living in London. Just the other morning, a man in a pick-up stopped alongside me as I was walking along the (only) road in Gila Hot Springs.
Hey, you want some fresh tamales?
Hell, yes! I thought.
Sadly, I didn't have any cash on me, a big mistake in New Mexico. You can't even buy a cinema ticket using a card. Lorenzo comes up once a month, selling his tamales from the back of his truck. He showed me a selection of both meat (pork) and vegetarian (green chile and cheese) and promised to come by the trailer next time he's up. Definitely beats making your own!

Greetings from the Gila Wilderness

2010-03-23T13:43:00.001Z

I know this blog's meant to be about eating Mexican in London, but for the next few months I'd like to share my experiences out here, both food-related and other!

It's two weeks since I left the UK for New Mexico. Part of me is missing the conveniences of city life (like having a local supermarket or eating any sort of cuisine imaginable within walking distance), but the scenery out here makes up for that.

When I first visited the state in 2000, I knew very little about cooking with chillies. However, I quickly became hooked. NM is very proud of it's culinary heritage and they take their food very seriously. This was, after all, part of Mexico until the mid 19th century and being so close to the border, you can find all sorts of Mexican food on offer; from upscale eateries and regional specialities to straight-forward home-style cooking. The latter is something we still don't see in the UK: no frills family-run joints that turn out simple, good food.

However, my time here is somewhat removed from any sort of restaurant scene. As a volunteer at the Gila Cliff Dwellings National Monument (part of the National Park Service), the nearest town, Silver City, is 1 1/2 hours away. There are only a handful of restaurants within it which I am yet to try (and will review here). The park is on the edge of the first designated Wilderness area in the US and part of 3.3 million acres of moutainous forest. This area was the home to the MOGOLLON people, a pre-Colombian peoples who lived throughout the region, with the Anasazi to the north and the Hohokam to the west. Today's pueblo people (such as Hopi, Zuni, Acoma and Laguna) are the ancestors of these tribes.

But coming back to food. Corn, beans and squash played an important role in their diet and these remain central to Mexican cooking today. Learning about the history and development of these ingredients is something I can't wait to get my teeth into (quite literally).

From Mexico to New Mexico

2010-03-08T19:24:00.002Z

Dear readers of From Chile to Chocolate

Sadly, I'm not going to be blogging as much over the next few months as I'm heading off to the wilds of New Mexico for a little outdoor adventure. I hope to spend as much time as possible researching new recipes and cooking up delights from the comfort of my temporary home in the Gila Wilderness, and will post these here as much as possible. However, as the internet access is somewhat limited (the nearest civilisation is 1 1/2 hours away by car), please bear with me and keep checking back for new material!

Hasta luego x

A little taste of Latin America in London

2010-03-08T19:14:00.000Z

There's no doubt that London is one of the world's leading multi-cultural cities. There's no shortage of places to eat ethnic food. While Mexican (as opposed to Tex Mex) food is a relative newcomer to the scene, there’s been a Latin American presence in London since the 1960s. Many came to the UK looking to escape the dictatorships ruling their homeland.

The Colombian community is one of the largest in town, something in excess of 100,000 inhabitants. A high number of these residents live in South London and there are a number of local shops that cater for the Latin American market.

In addition, Brixton's food markets are a great place to find produce and utensils common in South and Central America. If you fancy an arepa or an empanada, you'll find them here as well as the ingredients to make them at home.

While you may find you still need to order most Mexican groceries online (see ‘Shop Like a Mexican’ in the sidebar on the right), Latin American 'fast' food is now available across London. For example, the newly rebuilt Camden market has a whole host of stalls selling treats from Brazil, Mexico, and Columbia, including the first Venezuelan arepa stall in London, Arepa & Co.

Other places worth a look:

Las American Latin American Butcher
34 Atlantic Road, London SW9 8JW
020 7274 5533

La Bodeguita
http://www.labodeguita.co.uk/index.asp

Mexican Food Made Simple (according to Thomasina Miers)

2010-02-28T17:10:00.003Z

Yesterday saw the publication of Thomasina Miers' first Mexican cookery book, Mexican Food Made Simple. While it's too early to know what kind of reception the book will have among fans of Mexican food, the following recipes are featured on The Times Online website.

The perfect guacamole
Churros and chocolate
Ham and cheese empanadas
Chorizo, potato and thyme quesadillas

The comments that have already appeared make for interesting reading; there's certainly some strong opinions out there about her take on Mexican food. If you've rushed out and got a copy, then I'd love to hear what you think! Here's a recent review by Delicious Magazine.

Cheat's chipotle sauce

2010-02-26T18:59:00.081Z

There is something truly addictive about the smoky flavour of chipotle and it's no wonder that this chile has become somewhat of a food celebrity. In the last year or so, it's really taken off in the UK, cropping up on menus across London, not just those specialising in Mexican cuisine. Strange to think that the process of smoking these chillies dates back to the Aztecs, who found that the thick flesh of the jalapeño pepper was prone to rotting; smoking them gave them a much better shelf-life (so to speak).

If you're lucky enough to have a cold smoker, then nothing beats smoking your own jalapeños, a process which takes about 8-12 hours. Personally, my favourite chipotle product is 'in adobo', canned in a red sauce that typically contains tomato puree as well as an array of seasonings. Not only are the chillies great for cooking but whizz up the tin with a few other ingredients and you have a really tasty and quick chipotle sauce. It might be cheating but in terms of ease, it's hard to beat. Just one word of caution: they are very HOT so use with care!

Photo credit: Anne

Quick chipotle sauce using tinned chipotles in adobo

1 tin of chipotles in adobo (about 200g)

1/2 pt water

1 clove garlic

1 tbsp olive oil

1 pt tomato passata or tinned tomatoes

Place all the ingredients except the oil in a blender and liquidize until smooth, about 1-2 mins. Heat the oil in a saucepan; when it begins to smoke, quickly tip the sauce into the pan, stirring frequently while it boils away for 10 mins. This will seal the flavour and the sauce should reduce a little and thicken.

For a simple supper, add to shredded meat or browned mince or use as a base for enchiladas for chilaquiles. The sauce also freezes very well and will keep in the refrigerator for a couple of days

Masa Hot Cakes

2010-02-26T18:28:00.001Z

Photo credit: Isazappy
I completely neglected pancake day last week so to make up for my forgetfulness, I made up a batch of hot cakes over the weekend. Very similar to buttermilk pancakes, these are a light and yet filling way to start the day. They're a great way to use up a leftover egg and made with a little masa and served with cinammon syrup, then you have a fabulour treat with a little taste of Mexico. Sadly, these disappeared too fast before I could take a photo but the image above should be enough to whet your appetite.

Serves 4 (or 2 if male)

1 egg
150ml milk
50g flour
25g cornflour
25g masa harina
2 tsp baking powder
2 tsp sugar
1 tbsp butter, melted

Lightly beat the egg and milk together in a jug. Sift the flours and baking powder into a bowl, and then add the liquid, a little at a time, along with the sugar and melted butter.

Grease and heat a heavy-based frying pan. When ready, drop 3 tablespoons of the batter, well-spaced, into the pan. They should double in size and when small holes appear, flip over and cook until golden. Repeat the process until you have used up all the batter, keeping those you have already made warm in the oven. Serve with cinammon sugar syrup.

Geography and food

2010-02-14T17:13:00.004Z

Photo credit: Esparta

When it comes to food, there's no doubt that geography and climate play an important role in the formation of a nation's cuisine as well as contributing to regional differences. The food of Mexico is a great example of this and regional variations abound; for example, from the South's preference for corn tortillas (over wheat) to North's preference for pinto rather than black beans.

This fascinating subject has been explored at length in the recent publication Geo-Mexico, a "ground-breaking book" which "provides a comprehensive, up-to-date analysis of modern Mexico from climates to culture, economy to ecosystems, population to politics, transportation to tourism, and globalization to gated communities". While I doubt this is light holiday reading, I'm sure it is incredibly informative and excerpts from many of the chapters are available online.

Another great site if you want to learn more about Mexico is the blog, Mexico Cooks! Written by Cristina Potter, this encyclopaedic site covers everything from current affairs and culture to cuisine. There's also some links to some other great foodie sites which are well worth a visit, such as Street Gourmet LA.

Mexico asks UNESCO to help protect her cuisine

2010-02-07T18:27:00.001Z

There's little doubt that food is an integral part of any nation's cultural identity.Therefore, it's no surprise that Mexican officials are lobbying UNESCO to include their country's food in the organisation's list of "intangible cultural patrimony".

According to a article in The Associated Press this week, it is hoped that this move will raise awareness about authentic Mexican cuisine and educate the wider world about the diversity and depth of the nation's cuisine which many see as nothing more than 'lots of grease and spices'.

This isn't the first time that Mexico has made an appeal to UNESCO: in 2005, officials submitted a more general proposal focusing on corn while this year's application features the traditional cuisine of Michoacan.

A decision will be made in April/May.

Margarita Frozen Yogurt

2010-02-04T11:14:00.000Z

While I'm a big fan of ice-cream and gelato, I absolutely adore the tangy taste of frozen yogurt. While the leading US yogurt brand, Colombo, launched their range of frozen yogurt in the UK in 2001, it never really took off with us Brits. For a long time, the only place in London you could find any sort of soft-serve frozen yogurt was The Rendezvous Cafe in Leicester Square or Nando's.

However, there's been a second coming; frozen yogurt's suddenly become hip. As people look for 'healthier' options, stores have sprung up across London. For example, Snog is just about to open its fourth outlet in two years. But it's not a cheap treat and the flavours are still somewhat limited (fine if you like toppings, although that defeats the low-fat benefits)....so I've been experimenting with making my own at home.

After many hours roaming the internet and several attempts (the mixture below is the result of several tries), I think I've finally got it sussed. Inspired, as ever, by my love of Mexican food, here's a winner of a recipe. You don't need an ice-cream maker, it scoops straight from the freezer and has a lovely smooth texture. Best of all, you can really appreciate the taste of tequila without the burn. Definitely for adults only.

Margarita Frozen Yogurt
400g tin of condensed milk (regular or light)
400g low-fat plain yogurt
Zest of a lime
75ml fresh lime juice (2-3 limes)
4 tbsp tequila
Small pinch of salt

Empty the condensed milk into a bowl and mix well with the yogurt (it's much easier if you warm the condensed milk first to make it runnier). Add the lime zest and juice, tequila, and a small pinch of salt. Pour the mixture into a freezer proof container and place in the refrigerator for an hour or so.

When chilled, put the container in the freezer and give the mixture a good mix after two hours. Freeze again until needed. It will take 6-8 hours in total to reach the right consistency.

Mexican cookery classes in the UK and abroad

2010-02-03T16:26:00.001Z

I keep coming across cookery schools in Mexico, many of which make me long to return! I mentioned Los Dos a couple of months ago; based in the Yucatan, it's had a huge amount of press in the USA and the website has lots of recipes as well as information about the school and its classes. I've just been reading the blog on the De La Tierra website, a school based in Oaxaca, definitely one to bear in mind for my next trip. The view from the kitchen is tempting enough!

Obviously, there's no shortage of cookery schools in Mexico itself, but despite the increasing popularity of the cuisine here in the UK, cookery classes specialising in Mexican food are still hard to find and often book up early. If you're looking for hands-on experience, here's a round-up of forthcoming classes:

Hablemos Cookery School, Broadstairs, Kent
Offer a selection of Mexican, Spanish and Latin American classes on Saturdays. Cost £80.
www.hablemos.co.uk/cookery.htm

Divertimenti, London and Cambridge
Has a couple of Mexican masterclasses with Sofia Larrinua-Craxton, sadly both sold-out over the next couple of months (cost £99). Hopefully they'll do some more. For more information about Sofia, see her website. She also offers classes at home.
www.divertimenti.co.uk

Eat Drink Talk, London, EC1
Has a Mexican cookery evening in early March, as well as others from all around the world. Cost £85.
www.eatdrinktalk.co.uk/products/flavours-of-mexico

Cooking with Chillies, Nottingham
If you want to get to grips with this fiery ingredient, this 1 day course, as featured on Mexgrocer.co.uk looks all-encompassing! Cost 115.
www.cooking-with-chillies.co.uk/index.html

Cantina Laredo coming to London

2010-01-28T16:05:00.000Z

Like a Mexican wave, news of yet another restaurant catering to the London Mexiphile this week. St Martin's Courtyard, a new development tucked round the back of Covent Garden, will be home to Cantina Laredo, a Stateside chain of 'authentic' Mexican restaurants. Opening Summer 2010, this could provide some stiff competition to Wahaca, although judging by the website, the look and feel of the restaurant is very different. For more details, check out the St Martin's Court website.

Tortilla: some very tasty tacos

2010-01-26T18:41:00.002Z

In the search for London's best burrito, I found myself in the queue of the Islington branch of Tortilla yesterday lunchtime and I think I've found a winner....at least the best so far.
The menu is pretty standard for this type of place (burritos, salad and tacos with a choice of 3 fillings) and the prices around a fiver. However, there are two sizes of burrito on offer (great for those of us with a more lady-like appetite) and they do pile the meat into whatever you're having. I was also pleased to be given the option of either corn or flour tortillas for my tacos.
The downside? It's very much a grab and go operation with three communal benches for those wanting to eat in so if you want to linger over your lunch, you're better off at Chilango up the street. Even so, the food at Tortilla was very good and more to the point, better value for money.
For further details and other locations, visit the website at http://www.tortilla.co.uk/. There's also a short interview with the company's founder here.

Mexican film festival at the Barbican

2010-01-18T12:09:00.000Z

I can't claim to know much about Mexican films but the Barbican is hosting a short festival later this month in celebration of the country's industry.

From civil war and revolution in the Silent era, through the Golden Age of the 30s and 40s to the Nuevo Cine Mexicano, establishing global big-hitters Alfonso Arau (Like Water for Chocolate), Alejandro González Iñárritu (Amores Perros) Carlos Reygadas (Silent Light), Alfonso Cuarón (Y Tu Mama Tambien) and Guillermo del Toro (The Devil’s Backbone) to name a few, Mexican cinema continues to go from strength to strength.

With debut works, new features and acclaimed shorts, the programme will highlight the producers of Mexico’s international hits and festival favourites.

Mira Mexico runs from 21st to 29th January. For full details and a schedule of the films showing, see here.

Mexican Wine? Plus a guide to pairing wine and Mexican food

2010-01-12T13:02:00.001Z

Photo credit: Omar Omar
Mexico is not known as a wine drinking nation; spicy food can be difficult to pair with wine and the grape is largely overshadowed by tequila and beer. I was therefore surprised to discover that wine production in the country dates back to the Spanish conquest and Cortes. However, it is only in recent years that Mexico has begun to produce high quality wines on an international level.

In celebration of this ever-growing industry, Wahaca recently hosted a Mexican wine evening in partnership with Bibendum. Read all about the evening here.

Today, Mexico's largest wine areas lie 70 miles south of the US border, in three regions: San Antonio de las Minas, the San Vicente Valley and the Santo Tomas Valley. Others, boutique wineries can be found Zacatecas, Sonora and Coahuila.

The following types of wine are most commonly produced:
Red - Cabernet Sauvignon, Ruby Cabernet, Zinfandel Grenache and Mission
White - Chenin Blanc, Palomino, Riesling, Sauvignon Blanc, Semillon, Saint Emilion and Malaga

If you're looking for wine to serve with a Mexican meal, look for something with a good body that will stand up to the heat and flavour of the food. Sweeter grape varieties such as Reisling and Gewürztraminer go very well with spicy food. Here are some other suggestions:

Seafood and fish - a crisp white pairs well with a tangy fish dish made with coriander and garlic. Looks for a Chardonnay, Pinot Grigio or Soave.

Enchiladas and other dishes with a strong sauce - an heavier, oak-based red wine works well with cheese dishes. Try a Pinot Noir, Italian Barbera and Dolcetto. If the dish has a lot of chilli heat, such as chipotle, try a Cabernet Sauvignon or a classic Australian Shiraz.

There are no hard and fast rules and the more you try, you'll soon discover what works best. Frankly, there's no better excuse to experiment.

My Mexican Biscochos

2010-01-08T11:30:00.000Z

Photo credit: Digitputz
These are my take on Mexican biscuits; probably not that authentic but they're delicious, with a chewy cake-like consistency. They're quick to make; you can whip up a small batch in 1/2 hour and best of all, they're fat free. Perfect for guilt-free post-Christmas consumption.

Mis biscochitos (makes 6)
1 large egg, separated
80g granulated sugar
50g plain flour
1/2 tsp baking powder
1 tbsp milk
1 tsp vanilla essence
1 tsp cinnamon
Icing sugar to dust

Preheat the oven to 150 degrees C. In a medium sized bowl, whisk the yolk with the sugar until pale. Add the flour, baking powder and cinnamon and gently combine. Add the milk and vanilla essence - you want a thick, batter-like mixture.

Whisk the egg white in a clean bowl until forming stiff peaks. Fold this into the mixture being careful not to overmix. Divide the mixture into a well-greased 6 cup muffin tin.

Bake in the oven for 15 minutes - the tops should be a light golden brown. Remove from the tin and dust with icing sugar. Serve warm with coffee.

The Tamale Museum, Los Angeles

2010-01-06T16:08:00.002Z

Mayan Honey Ants, traditionally given to children as candy, (photo credit: Museum Tamal)
I'm always on the look out for quirky independent museums, particularly those to do with food. One place which recently caught my eye was the Tamal Museum which is dedicated to charting the history of Latin America through its food. Sadly, it's located in Los Angeles, but surely a must-see for anyone who's into the food of the American Southwest and Mexico. In addition to the museum, there's also a restaurant and exhibition kitchen. The founder, chef John Rivera Sedlar, is currently looking for a permanent space to house the museum. For more information, visit http://museumtamal.org/.

Wahaca's plans for 2010

2010-01-06T15:32:00.000Z

Wahaca's been in the news a fair bit, especially with the company's third opening at Canary Wharf and as Mexican food gathers increasing momentum, I can only see them going from strength to strength in 2010. According to a recent Reuters interview, there are plans to add a new special dish each month, with the most popular becoming a permanent fixture on the menu. From hearing Tommi speak, I know how important it is to her to get produce from local suppliers and it looks as if this is only going to increase over the next year. All in all, it's definitely an exciting time for the restaurant and I wouldn't be surprised to see the chain going nationwide. To read the full article, click here.

Valentine Warner - another big fan of Mexican food

2009-12-29T17:46:00.002Z

It seems that everyone loves Mexican food and Valentine Warner is just one of the latest celebrity chefs/cooks to endorse this fantastic cuisine. In a recent interview with Fluid Eating (www.fluideating.co.uk), he made the following comments:

"I think it’s starting to be done well. Unfortunately Mexican food has been maligned as being heavy and stodgy, all beans and cheese. But Mexican food is huge; there are a lot of different influences. It really is worth investigating. Ready-made fajita mix has nothing to do with Mexican cooking. Corn tortilla is what Mexican food is about. The smell of these in the morning is amazing."

As the proud owner of a brand new tortilla press, I'm in total agreement about his last comment. To read the full article, click here.

Recipe: roasted poblano peppers

2009-12-17T17:57:00.000Z

I love the smell of peppers roasting although it does have a tendency to linger about the flat! While the whole process may appear time consuming and fiddly, it is well worth the trouble. The peppers will keep for a few days in the fridge and not only provide the basis for many great Mexican dishes but they also go well with pasta and alongside grilled meat and fish.

I have great difficulty in finding fresh poblano peppers (i.e. they should be green) in London but you can find something similar at one of the many farmers' markets or street markets around town. A whole bag of these peppers (about 6 good-sized) cost me a mere £1 on Portobello Road. They're also the perfect size for stuffing.

Poblanos rajas (sliced chillies)
4 poblano peppers
1/2 red onion
1 tbsp oil
Seasonings

Blacken the peppers but either roasting them directly over a gas hob or under a hot grill. They will take about 10-15 mins under the grill; turn them mid way so that they are evenly roasted.

Place the peppers in a dish, cover with a clean tea towel and leave to cool. Once cold, the skins should peel off very easily; don't be tempted to rinse any last bits from the flesh as this will wash away that lovely smoky flavour. Slice the peppers into 1 cm strips.

Heat the oil in a saucepan and gently fry the onion for 5 mins. Add the peppers and season - I usually add some oregano, salt and pepper - and cook for another two minutes. Transfer to a bowl.

Pureed, this makes a great smoky sauce that is fantastic with pasta. Stir in a little cream for a more decadent dish. Otherwise, use the peppers as an extra filling for tacos, enchiladas or simply as a condiment alongside some steak or grilled fish. They make a wonderful vegetarian dish layered with rice and cheese and baked in the oven until hot and bubbling.

Last chance to win Mexican food for a year!

2009-12-16T12:49:00.000Z

The Blagger's Banquet have a year's worth of free food at Chilango up for grabs in aid of Action Against Hunger. Follow this link the enter your bid via Ebay, but don't delay as the auction ends tonight. At the time of this post, it was a mere £214.95...quite a bargain!
For more details about the charity Action Against Hunger, go to http://www.actionagainsthunger.org.uk/

New Year's Eve at Mestizo

2009-12-15T11:00:00.002Z

Are you a fan of Diana Kennedy?

2009-12-15T09:26:00.001Z

Did you realise there's a 'Fans of Diana Kennedy' Facebook group? No, neither did I. Anyone can join and there appears to be lots of interesting discussion about her latest book as well as interviews/articles and events. I also stumbled across the Los Dos cookery school site on Facebook. If you happen to be in the Yucatan over the holiday season, Diana is hosting a special Christmas class there on 22nd December. I'll certainly bear the school in mind for any future trips!

Los Dos Cookery School, Merida: http://www.los-dos.com/

It's the most wonderful time of the year...

2009-12-13T18:59:00.001Z

Photo credit: Phil_g
Tamales are a traditional Christmas food in many Mexican households. Get all the family involved in the preparation and the whole process doesn't seem so labour intensive! Here's some tamale-making advice I recently came across including tips from the likes of Diana Kennedy.

Wrappers: Look for dried corn husks in markets that cater to Latinos. They should be at least six inches long and six inches at their widest end. To soften, soak in hot water an hour or more. Some tamale makers use parchment paper. Clean them if not pre-washed. Buy extra; they tear easily. Torn pieces can be overlapped for wraps, or cut up for ties.

Fillings: Whether shredded meat, beans, fresh chiles and cheese -- they must be flavourful. Think chicken in a tomatillo sauce, pork or beef cooked with pureed red chiles, cumin and garlic, roasted and peeled poblano peppers with cheese. Cut corners with prepared food from Mexican markets. Fill dulce (sweet) tamales with raisins, other dried fruits or coconut.

Dough: Masa, sold in specialty and some mainstream markets, is corn flour from the Mexican equivalent of hominy. Look for "masa para tamales," although easier-to-find "masa para tortillas" is fine for all or part of the dough. The best tamale dough is made with lard, which adds flavour. The masa is ready when a small ball of it floats in water. If not, keep mixing.

Rolling: Move quickly; wrap tamales while heating the cooking water. Hold the husk, narrow side toward you. Spread a layer of masa (thickness determines the tamale size). For steamed tamales, leave space with no masa at the bottom and sides of the husk; for boiled tamales also leave space at the top. Put filling on masa, fold over sides of the shuck then roll into a tube so masa encases filling.

Cooking: Steaming produces a more consistent flavor. Place tamales in steamer, open end up. Cover open ends with cornhusk and use a tight-fitting lid to minimize evaporation into the tamales. Diana Kennedy says coins in the water help gauge the water level (when the coins stop rattling, it's too low). Boiling is faster, and when the husks are folded at both ends, flavor and texture are not compromised.

Storing: Freeze six months to two years, depending on how well they are wrapped or sealed. Steam or reheat in a sealed bag in boiling water for 10-15 minutes, or thaw overnight in a refrigerator before briefly microwaving them. Frozen boiled tamales can be reheated in seasoned boiling water.

Another London choc fest

2009-12-11T18:45:00.000Z

Got nothing to do this weekend? Head down to London's Southbank for the Winter Chocolate festival....demonstrations, tastings and lots of different products to buy! The Cool Chile Company will be there as will many other exhibitors from across London. Like I need and excuse to eat chocolate...

Main marquee, Southbank Centre Square, Belvedere Road, SE1
Friday 11 - Sunday 13 December from 11am - 8pm (6pm Sunday)

No such a thing as a free lunch...or is there?

2009-12-10T14:54:00.002Z

Food waste is a hot topic at the moment, especially with Christmas (which is always a time of excess) just around the corner. According to statistics, we're guilty of wasting 25% of the food we buy here in the UK, a very sobering thought.

Next Wednesday, Trafalgar Square is hosting a modern day Feeding of the 5000 to highlight the extravagantly high levels of food waste in the UK and abroad. A combination of food campaigners and charities are going to serve lunch on a biblical scale, using food that would have been wasted due to 'cosmetic imperfections' that make it unworthy of our supermarket shelves.

So what does this have to do with Mexican food? Well, if you haven't caught Thomasina Miers in action, now's your chance as she will be presenting a live cooking demo/masterclass. The Bishop of London will be there as well as a host of other civic and spiritual leaders and speakers from across the farming and food industries.

For further details, see www.feeding5k.org.
Wednesday 16th December from 12 - 2pm.

Recipe: grilled lime chicken

2009-12-10T14:03:00.000Z

This is a very tasty and yet simple supper dish. It's really super if you want to liven up some chicken with the flavours of Mexico. The marinade also works well with salmon.

2 chicken breasts
1 tbsp lime juice
Dash of Worcestershire sauce
1 1/2 tsp soy sauce
1/2 tsp honey
Pinch of cumin
1 tbsp coriander, roughly chopped
2 tbsp olive oil

Mix together all the ingredients and pour over the chicken. Leave to marinade for as long as possible but at least 1/2 hour.

Remove the breasts from the marinade and grill the chicken for 20 mins or until golden brown. Serve with a simple salad, some rice and refried beans.

Jamie v Tommi

2009-12-05T18:50:00.004Z

The debate over the quality of Mexican food in the UK heated up last week following Jamie Oliver's comments at the BBC Good Food Show in Birmingham. Thomasina Miers retaliated via Twitter. Personally, I can see where both chefs are coming from but hey, it's all good publicity....

Recipe: layered tortilla casserole

2009-12-05T18:45:00.001Z

The only positive thing about all this cold, wet weather is that it's a good excuse to eat more food, especially the kind of dishes that lend themselves so well to winter. At the moment, food is all about comfort, value and simplicity and there's plenty of Mexican dishes that you can create at home that fit all three trends.

Supper the other evening was a perfect example of this, a combination of shredded pork layered with home made tortillas and smothered with adobada sauce. There's something totally delicious about tortillas simmered in an earthy chile sauce in the oven; they become incredibly soft and doughy, creating a dish that's both comforting and homely, similar to bread pudding. It's an unbeatable combination of flavours and texture and one that I'd take over lasagne any day of the week.

Layered tortilla casserole (serves 2)
350g pork loin or shoulder, cubed
3/4 pt water
Bay leaf
1 tbsp malt vinegar
Pinch of sugar
1 tsp salt
1 tsp pepper

4 leftover tortillas, flour or corn
1/2 pt chile adobada sauce

Place the pork, water, bay leaf, vinegar, sugar, salt and pepper in a slow cooker and cook on high for 5 hours until the meat is fork tender. If you don't have a slow cooker, this will take about an 1 1/2 hr simmered on the hob or in a low oven.

Shred the pork and combine with 1/3 of the sauce. Place a tortilla in a baking dish and layer with the meat, a tortilla and a little sauce. Repeat the process, making sure you finish with a sauce covered tortilla on the top. Bake in a moderate over (180C) for 20-30 mins or until the top is crusty and the sauce bubbling around the ages.
You could of course add beans, cheese and/or cream to the dish for a more filling dish.

The tonka bean

2009-12-03T11:54:00.007Z

Photo credit: mecredis

Since discovering the Tonka bean, I've become somewhat obsessed with it. The seeds of a Dipteryx odorata (a tree native to northern South America) are not particularly well-known in the UK and even illegal in the USA. This is because they contain small amounts of coumarin, an anticoagulant that can be toxic in large doses. However, don't be put off; I'm told you'd have to eat an absurdly large amount of the beans to have a reaction.

The inch-long, black, wrinkly seed has a hard shell but once grated, releases an unusal perfume, a grassy almond-like scent. Used to flavour pipe tobacco, it also makes a great change from vanilla if you want to enhance the flavour of baked goods with a slightly more exotic taste.

If you fancy a little bite of this fabulous bean, I can highly recommend Artisan du Chocolat's tonka bar. If you'd like to buy the beans direct, the Spicery is a good online store (50g for £3.60). You can also find the beans available on many alchemy/wicca sites, as they are used in casting spells for love, courage and money...I wonder if cooking with them has the same effect?

Recipe: "salsa adobada"

2009-12-01T12:42:00.001Z

This simple red sauce is another one of my 'store cupboard' standbys and perfect for the busy cook that doesn't have time to go shopping for special ingredients. Straight out of Mexican Cookery by Lourdes Nichols, I use it for filling tamales and as an enchilada sauce. It's also great served with BBQ ribs or as a base for a chilli con carne (simply add ground beef and beans). Much better than anything you can buy in a bottle and you'll feel all the more noble for making it.

Salsa Adobada (makes 1/2 pint, serves 4)
1 clove garlic
1/2 onion, roughly chopped
1 inch cinnamon stick (2 tsp cinnamon)
3 tbsp tomato puree
1 tbsp oil
3/4 pint chicken stock
1/2 tbsp dark chocolate grated (cocoa powder is also fine)
3 tbsp chilli powder (I use a mix of ancho and hot chilli)
Pinch of sugar

Put the garlic, cinnamon and onion into a blender or mini chopper and puree until you have a smooth paste. Heat the oil in a pan and fry the paste for 5 mins, or until it begins to look dry. Add the remaining ingredients and simmer until the sauce reduces by a third (about 20 mins).

The next big thing....twitraunts!

2009-11-29T17:15:00.004Z

You've heard of twitter and you know perfectly well what a restaurant is...so what happens when you combine the two? Why a 'twitraunt' of course!

I came across this in an article on the Independent website the other day. Apparently the latest craze to hit the West Coast, 'twitraunts' are savvy street vendors who are using twitter to proclaim their arrival at the end of your street. It's an instant means of communicating to the i-phone generation that their favourite snack is being served just round the corner. I quite like the sound of KogiBBQ, a truck that whizzes round LA delivering Korea-Mexican fusion food.

Whether this is all just a culinary fad remains to be seen but it shows what a great marketing tool twitter can be and I wouldn't be surprised to see it come to London. It's great way for a small mobile catering business to reach as many punters as possible as the latter dash out of their offices in their lunch hour. Maybe this is the future for Mr Whippy?

To read the full article, click here.

Crowning the tequila queen

2009-11-26T13:34:00.006Z

Photo credit: Kevbo1983

Did you know that the UK has a tequila queen? No, neither did I. As of last month, the title was duly bestowed upon one Cleo Rocos, whose previous claim to fame (if you're old enough to remember) would have to be The Kenny Everett Show.

However, the comedian/actress has taken up a new cause in the form of tequila, a spirit that remains largely misunderstood in this country. It's all to do with the way you should drink the stuff; you should sip it, not swig it. Cleo, who travels back to Mexico every few months, is very fond of the tipple and as a result, has been crowned the tequila queen by the Mexican Chamber of the Tequila Industry (or Consejo Regulador del Tequila). Her love of tequila has also led her to establish The Tequila Society (and one of the oddest websites I've ever come across). I'm still not entirely sure what the society does or if you can even join it, but it's certainly a worthy cause.

If you don't know much about tequila and how it's made, this recent article in the Independent is a good introduction. I've just about got my head around the difference between mezcal and tequila. Interesting to learn that 74% of tequila is exported to the USA...I wonder how much of that ends up in the households of such celebrities as Justin Timberlake, Cindy Crawford and Oprah Winfrey, who are all supposedly very fond of the drink.

Going green: tomatillo sauce

2009-11-24T17:57:00.005Z

Photo credit: clayirving

I seem to be on a green theme at the moment; first it was the pipian sauce earlier this week and today, I made up a batch of tomatillo sauce. Tomatillos, not to be confused with green tomatoes, are a distant relative of the gooseberry. They are packed full of flavour, although I personally feel that they taste a lot better once cooked. If you're not a fan of chillies but still want a flavour of Mexico, then this is the dish for you.

If you can get hold of tomatillos (tinned ones are hard enough to find in the UK, let alone fresh), this salsa verde is a great 'storecupboard' sauce that doesn't require any additional ingredients that you probably don't already have at home. It freezes well and is particularly good with pork, tamales and as a sauce for enchiladas.

Tomatillo sauce (makes 1/2 pint, enough for 4 servings)

1 x 380g tinned tomatillos

1/2 tbsp oil

1/2 onion, roughly chopped

Handful of coriander

Pepper

Heat the oil in a heavy based pan and brown the onion for 5 minutes. Transfer the onion, with contents of the tin of tomatillos and coriander to a blender and puree. Return the sauce to the pan and allow to simmer for 20 mins. It should thicken a little. Season with pepper.

Recipe: Tilapia in pipian verde (pumpkin seed sauce)

2009-11-22T18:49:00.001Z

Also known as mole verde, toasted pumpkin seeds provide the base of this fragrant, nutty green sauce. While a typical recipe requires a long list of ingredients (including those that aren't so easy to come by such as tomatillos), the sauce outlined below is much simpler. Served over a grilled piece of fish or poached chicken alongside some Mexican white rice or quinoa, it's a light and and vibrant dish with an distinctive taste. The sauce also freezes well and makes a great filling for tacos or enchiladas.

Pipian or Mole Verde (serves 6 generously)
1 onion, sliced
1 tbsp garlic, minced
100g hulled pepitas (pumpkin seeds)
1 bay leaf
1/2 tsp thyme
Bunch of fresh coriander, roughly chopped
3 lettuce leaves (Romaine or Little Gem), roughly chopped
2 jalapenos, roughly chopped
800ml stock

Toast the seeds in a large frying pan over a medium heat. Stir regularly until they have turned golden brown (do not let them get too dark). Once they begin to make a popping sound, it won't take longer than 5 minutes. allow to cool, leaving some aside as a garnish.

Place the seeds in a blender with the onion, garlic, coriander, lettuce and chillies. Add 325ml of the stock and blend.

Heat 1tsbp oil in a large saucepan and when it's hot, add the puree and stir constantly, as it thickens, for 10 minutes. Stir in the rest of the stock and allow to simmer, partially covered, for 30 mins.

Return the sauce to the blender and blend until smooth. Gently reheat back in the saucepan, and season with salt. Ladle the sauce over some pieces of chicken or fish and garnish with the reserved seeds.

Chipotle Mexican Grill comes to the UK

2009-11-19T12:10:00.002Z

A double dose of burritos this week! There have been rumours for some time that the Denver-based gourmet burrito and taco firm, Chipotle Mexican Grill, was coming to London. It was confirmed this week that their first European outlet will be at 114-116 Charing Cross Road (next door to Borders I believe), due to open in April 2010. Chipotle currently has more than 900 stores in the USA and prides itself on being the only restaurant chain committed to serving food from sustainable sources and animals that have been treated humanely. With an emphasis on high quality ingredients, the menu includes the usual suspects (burritos, tacos, salads etc.), all made to order.

Chipotle will certainly be facing some tough competition in the UK. They're not exactly a budget burrito outlet ($7.50 for a burrito) and in the current climate, it will be interesting to see how they fare.

Another great event at the British Museum

2009-11-18T18:38:00.002Z

If you're at a loose end this Saturday, there are still places available at 'Moctezuma's Feast,' a whole day of events allowing people the chance to experience and learn about Mexican food from the Aztecs to modern day. Organised by Latin American specialist (and ex-university tutor of mine), Dr. Rebecca Earle, there'll be talks by several leading historians and food experts as well as an array of traditional Mexican food items to sample, from maize to chocolate.

Rebecca says: "What we think of today as Mexican cuisine evolved out of a combination of Aztec and European influences. This special event will provide fascinating insights into Latin American culture, showing the integral role food and eating has played in shaping history, not just in Mexico, but for people all over the world, who learned to love the chocolate, tomatoes and chillies on which Moctezuma feasted five hundred years ago."

The day is from 10.00am to 5.15pm and tickets cost £28 (£18 concessions). For the full programme, visit the British Museum website.

Authenticity versus accessibility: that old chesnut...

2009-11-18T18:20:00.004Z

Creating authentic food that meets local tastes can be a tricky balance for any ethnic cuisine when exported overseas. Sourcing ingredients from the country of origin can be environmentally and/or economically impractical, so to what degree do we expect to eat exactly the same food we would eat when visiting that country? Are we looking for authenticity or just a little taste of a different cuisine and culture?

There's no doubt that Mexican food in London has met this challenge head on and its success is proof that it has achieved this balance. Wahaca is a prime example: the restaurant promises a 'true' taste of Mexico but Thomasina would be the first to admit (as she did at the talk at the British Museum) that it's impossible to serve food that's 100% authentic. The menu has been tailored to give London a taste of 'market eating' and its success is testament to the fact that it's meeting expectations.

On the other hand, Joe Warwick feels this is why Korean food is failing to appeal to the masses. The British journalist believes that Korean restaurants still largely cater to Korean tourists and residents living in the capital because they're not 'customer friendly' enough. It's certainly an interesting thought. To read the full article, click here.

The hunt for the best burrito continues....

2009-11-15T10:54:00.001Z

I find myself writing posts about burritos about once a month; they really are one of the latest street foods to take London by storm. I visited Chilango for the first time this week and was very impressed with the standard of the food. It's not the cheapest burrito around (expect to pay over a fiver for a burrito and about two quid for a taco) but the steak filling was very tender and some of the tastiest I've had in a long time. The ordering process reminds me of a Subway (you pick and choose the type of beans, relish, salsa etc.) and for the carb-conscious, you can have a salad or order yours 'desnudo' (i.e. naked). My only disappointment was the lack of side dishes; only tortilla chips are available, which are extra. On the plus side, the Upper Street branch also has a reasonable seating area, which makes a change from being stood on a street corner while you chomp your way through what can often be quite a messy experience.

For further views on the current London burrito breakout, have a read of Oliver Thring's post on www.istarvin.com. If you happen to be visiting San Francisco, the so-called birthplace of the burrito, then be sure to check our this article on the city's best taquerias.